Based on this recipe.

cost: £6 skill: medium serves: 4-6
would make again, but with the original topping

1 t fennel seeds
2 large fresh fillets of cod
1/2 C breadcrumbs
4 cloves of garlic
6-8 green olives in brine
1/2 t chili sauce
1/4 t basil
1 lemon
splash balsamic vinegar
splash olive oil

2 medium baking potatoes
2 heads of broccoli
1 can mushy peas
a large knob of butter
1 t mint sauce (optional)

Put a few good lugs of olive oil into a large roasting tray, sprinkle with salt & pepper and scatter over a teaspoon of fennel seeds. Rub and toss the fish fillets in the flavours. Drizzle with olive oil, then put under the grill in the middle of the oven for 5 minutes while you make the topping.

Chop together garlic, olives, and basil until finely minced. Finely grate in some zest from the lemon, then squeeze in the juice from half. Add a couple of splashes of balsamic and chili sauce. Add a pinch of salt and a few grinds of black pepper. Get the fish out of the oven. Spoon and spread this paste over each fillet in a thick even layer, then scatter over the breadcrumbs. Drizzle a little olive oil over, then lay on top of the two fillets and put back under the grill on the middle shelf for 10 minutes, or until golden and crisp.

Boil or microwave the potatoes and broccoli until soft. Heat the mushy peas. Mash together the potatoes and broccoli lightly and stir in a knob of butter and a splash of milk if desired. Stir in the mushy peas and mint sauce. Season with salt and pepper to taste.

Serve the cod on a bed of the mashy peas, with tartare sauce and a twist of lemon.