Aromatic flavours from the finest cod and langoustine make this a recipe for a memorable dish.
For the sauce,over a low heat fry the onion in a dash of oil for 20 minutes. Add the pepper and garlic and cook a further five minutes. Add the tomatoes and simmer for 15 minutes.
For the cod, rub the fish with oil and season with salt and freshly ground black pepper. Heat a heavy-based frying pan and fry the fillets for four minutes on each side. Towards the end of cooking add the butter to the pan and baste the fish.
To finish the sauce, add the langoustine tails and tarragon to the pan and cook for another five minutes.
Spoon the sauce into bowls and serve the cod on top.
