Step 1

Heat the olive oil over medium-heat in a skillet or large, heavy-based pan. Place the cod into the hot oil, season with salt and pepper on both sides and cook for about 3 minutes on each side.

Step 2

When cooked, remove the cod from the pan, cover with tin foil and set aside.

Step 3

Bring a pan of salted water to the boil and cook your fresh fettuccine for 3 minutes (if you’re using pasta from a packet, cook for the time allocated in the instructions). When cooked, drain the pasta but reserve about 100ml of the pasta water.

Step 4

Add the sliced tomatoes to the skillet and cook for about a minute until they begin to soften.

Step 5

Add the 4tbsp of vegetable stock to the pan along with the brown sugar, garlic and lemon zest. Pour in about 1tbsp lemon juice.

Step 6

Bring the sauce up to a gentle simmer and add your drained fettuccine. Throw in your chopped basil leaves and stir through.

Step 7

Add about 50ml of the pasta water to the pan and toss the pasta to ensure it is all evenly coated.

Step 8

Gently tear your cod into small pieces, it should flake quite easily, and add this to the pasta. Serve immediately, buon appetito!