- 2 large potatoes
- A bag of sun-dried tomatoes
- A pot of black olives
- A handful of oregano
- A bag of breadcrumbs
- A pack of cod fillets
- A head of broccoli
- 1 lemon
- 3 tbsp olive oil
- Sea salt
- Freshly ground black pepper
- Large pan with a lid
- A couple of baking trays
- Deep frying pan or wok
Heat your oven to 200°C/Fan 180°C/Gas 6. Fill a pan with water. Cover. Bring to the boil. Scrub the potatoes. Slice into chips about the same size as your little finger. Add to the boiling water. Simmer for 2 mins. Drain.
Pop the chips into a bowl. Add 2 tbsp olive oil and some salt and pepper. Toss to coat the potato in the oil and seasoning. Spread out on a baking tray. Bake for 30-35 mins till golden brown.
Pop the sun-dried tomatoes in a heatproof bowl. Fill the kettle and boil it. Pour in enough hot water to cover the tomatoes. Leave to soak for 5 mins. Drain and finely slice the tomatoes. Set half the tomatoes aside.
Finely chop the rest of the tomatoes. Finely chop a quarter of the olives. Add to the tomatoes. Rinse and pat dry the oregano. Pick the leaves off the stalks. Roughly chop them. Add to the tomatoes.
Add the breadcrumbs to the tomatoes. Season with salt and pepper. Stir to mix. Pop the cod fillets on a baking tray greased with a little olive oil. Pat the breadcrumb mix over the top of the cod fillets to make a crumb coating.
Add the cod to the oven on the shelf below the chips. Bake for 12-15 mins till the fish is opaque and cooked through.
Rinse the broccoli and break into small florets. Fill a pan with hot water from the kettle. Bring to the boil. Add the broccoli. Boil for 5 mins till just tender. Drain. Finely grate the zest from half the lemon. Juice one half. Roughly chop the remaining olives.
Warm 1 tbsp olive oil in a frying pan or wok. Add the broccoli, sliced tomatoes, olives and lemon zest. Stir-fry for 2-3 mins till the pan smells aromatic. Add the lemon juice and turn to coat. Serve with the cod, chips and the rest of the lemon for squeezing.