Cod Provencal

2 lb Cod Fillets
4 Tbsp pineapple preserves
3 Tbsp rice vinegar
1 tsp basil, fresh
1 garlic clove, minced
1/4 tsp crushed red pepper (optional)
3/4 tsp salt, divided
1/4 tsp black pepper

Rub the cod with salt and pepper, then grill, fry or poach, using the butter or margarine. Meanwhile, make the sauce. Heat the oil in a saucepan and fry the onion and garlic until softened.

Add the mushrooms and fry for a further 3 minutes, then stir in the remaining sauce ingredients and bring to the boil. Simmer for 10 to 15 minutes. Discard the bay leaf and spoon the sauce over the cooked fish. Garnish with parsley.