800g thick skinless boneless wild salmon fillets , cut into 8
800g thick skinless boneless cod loin, cut into 8
3 tbsp olive oil
2 oranges , zest and juice
3 red peppers , halved, seeded and each half cut into 3
3 orange peppers , halved, seeded and each half cut into 3
50g pine nuts
large handful flatleaf parsley , roughly chopped
Place the fish in a large bowl, add 2 tbsp of the olive oil, orange zest and season well.
Carefully toss the fish to coat, cover and leave to marinate in the fridge for 1-2 hours.
Put the raisins into a small bowl, pour over the orange juice and set to one side. Heat oven to 200C/fan 180C/gas 6.
Place the peppers in a large shallow, ovenproof pan (approx 35cm diameter) or large shallow roasting tray and drizzle with the remaining olive oil.
Season, toss together and roast in the oven for 30 mins. Toast the pine nuts on a baking tray on another shelf of the oven for 8-10 mins, until golden.
Arrange the fish and raisins on top of the peppers and pour over the juices.
Scatter the pine nuts over and season with a good pinch of salt.
Cook in the oven for 12-15 mins until the fish is just cooked through. Scatter with parsley and bring to the table.