Ingredients

2 skinless cod fillets
2 Tbsp tomato sauce
1 Tbsp sugar
1 tbsp mango chutney
1 tbsp vinegar
225 tinned pineapple in juice
1/2 green pepper
1/2 onion cubes
1 tbsp oil
1 tbsp cornflower
Serves 2

Method

1. Place cod & oil on round oven tray and season, put in halogen oven on high rack 240c for 6 mins turning once.
2. In a bowl add tomato sauce, sugar,mango chutney, vinegar, pineapple, green pepper, onion & cornflower (pre- mixed with a little cold water).
3 Mix well then pour over the cod and cook for a further 10 mins stirring twice.

Can also be done with chicken, sauce is really nice.