Cod with ’Nduja, capers, parsley, lemon and spinach

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Preheat the oven to 200˚C, gas mark 6. In a roasting tin, toss the sliced potatoes and lemon with the ’nduja. Spread it in one layer, pour in 2 tbsp water and bake for 12 minutes. Stir the peppers into the potato mixture and add the fish; season and baste. Add 2 tbsp more water; bake for a further 13-15 minutes until cooked through.

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