Serves 4

What you need:
4x150g/5oz cod steaks
2 tablespoons polyunsaturated oil
50g/2oz onion, sliced
15g/½ oz curry powder
15g/½ oz fine brown flour
15g/½ oz tomato paste
100ml/4fl.oz fish stock
225g/8oz chopped tinned tomatoes
50g/2oz apples
25g/1oz raisins or sultanas
50g/2oz banana, sliced
50g/2oz courgette, sliced
Fresh basil leaves, chopped
Black peppercorns, crushed
Juice and rind of 1 orange
Juice and rind of one lemon
15g/½ dessicated coconut

What you do:
Heat 1 tablespoon oil, add onions, cook, add curry powder and cook for 3-4 minutes. Add flour and tomato paste, cook through. Add stock, bring to the boil and simmer. Add chopped tomatoes. Dice apples and soak in the rind and juice of the orange with the bananas and raisins and sultanas. Heat the remainder of the oil and sauté to colour the courgettes. Place cod steaks in a dish with the lemon juice. Sprinkle on the basil and black pepper. Bake at 200°C/400°F/Gas Mark 6 for approximately 10-12 minutes or until cooked. Remove from dish. Layer with courgettes. Pour sauce over dish and sprinkle on fruit mix and dessicated coconut. For a complete meal serve with brown rice. Garnish with basil leaves.

Supplied by Gay Davoren, AIB Group Headquarters, Ballsbridge, Dublin 4 for the 1996 Happy Heart Eat Out Campaign.