Instructions: Preheat oven to 375 degrees. Set aside a quarter of the raspberries for garnish and put remainder in a small pan. Add water, sugar and balsamic vinegar.

Bring to simmering point, cover pan and cook raspberries for 5 minutes, shaking pan occasionally.

Rub mixture through a sieve into a bowl. Season with plenty of salt and pepper, then return to pan and heat gently.

Crush peppercorns roughly. Beat butter in small bowl until soft, then add peppercorns. Spread mixture over flesh on all 4 pieces of cod.

Heat oil in an oven-proof frying pan. When oil is hot, add cod, skin side down. Cook for 2-3 minutes, spooning hot oil over top of fish from time to time.

Transfer pan to oven and cook 6-8 minutes more or until fish flakes when tested with tip of a sharp knife.

Spoon a little raspberry sauce onto each plate, add piece of roast cod, garnish with reserved raspberries and mint leaves. Serve remaining raspberry sauce separately.

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