Baked Cod Cake

Prep everything first: chop the aromatics, measure the scotch bonnet elements, and pat the cod dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

Turn up the heat and add the cod. Transfer to the oven and bake until set, bubbling and golden on top.

Stir in the coconut milk and the rest of the scotch bonnet flavours, letting them cook out for a minute until fragrant.

Add the asparagus along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.