As with the 30 Minute Asian Style Salmon this may not be a dish to cook if you’re feeling frugal. The cod ideally needs to come from a fishmonger and it’s jamie oliver salmon recipe expensive to purchase the specified 1200g fillets. Having said that, I firmly believe it’s worthwhile as the cod is by far the star of the meal with its crispy breadcrumb topping and punchy tomato sauce.

A food processor is used extensively throughout the preparation and is essential if you want to stick to the 30 minute time frame. The quantities of potatoes, broccoli and peas makes loads of mash but it freezes well. Turn the grill on to a high heat and fill and boil the kettle. Add salt and cover the potatoes with the boiled water from the kettle then cover with a lid. Trim the end from the broccoli stalk then separate the florets from the stalk. Place the florets to one side then chop the stalk into 2cm chunks and add to the saucepan with the potatoes. Cod: Drizzle some olive oil into a large roasting tray or ovenproof dish that will accommodate the cod.

Add the fennel seeds, salt and pepper into the dish then coat the cod fillets in the oily mixture. Break the bread into chunks and place in a food processor or blender. Crush in two cloves of garlic and some of the olive oil from the tin of anchovies. Process until you have coarse breadcrumbs then tip into a bowl.