Tasty crusted cod by Jamie Oliver

Here's Jamie Oliver's video. 

I did things in a different order so I wouldn't have to rush. I also left out some ingredients I didn't have. My method below. I had plenty of sauce and crumble left over, it's enough for 6 people I'd say.

Ingredients

• Olive oil
• Cod fillets for as many people as are eating
• Half a chili pepper
• 10 sun-dried tomatoes in oil
• bunch of basil (15g or more)
• 4 cloves garlic
• 40g Parmesan
• Half a lemon
• 1 tbsp balsamic vinegar
• 200g white bread
• 20g anchovies (= half a tin)

Note that for this recipe, you need a food processor and an oven with a broiler/grill.

In a baking tray, put olive oil and some freshly ground pepper. Put the cod fillets in, press down a bit, then flip them. Start your oven at the highest temperature and on the broiler/grill setting, but don't put the fish in just yet.

Take the seeds out of the 1/2 a chili pepper. Grate the Parmesan. Zest and juice the 1/2 a lemon. Put all of this in the food processor, then add: the sun-dried tomatoes, with some of its oil, the basil, 2 cloves garlic, the balsamic vinegar. Pulse till smooth. Remove from the food processor into a bowl.

Tear the bread into bits, and put it in the food processor (no need to clean it), together with: the anchovies with some its oil, again 2 cloves garlic, some pepper. Pulse till you have a crumbly mix.

Put the fish in the oven for 5 minutes, tray on the lower end of the oven. Take it out and spread the sauce on top with a spoon. Cover everything. Then top that with the crumbles. Again, cover everything. You can put any leftover sauce and crumbs in the fridge for the next time you make this dish. Put back in the oven, same position, for another 10 minutes. Then serve.

Alongside this, I made some well-worn side dishes:

• mashed potatoes (boil the peeled and cut potatoes about 20 minutes, drain, add some milk, butter and some grated Parmesan, mash, add more milk as needed for desired fluffiness)
• a green leafy salad with cucumber and cherry tomatoes, with a vinaigrette of extra virgin olive oil and balsamic vinegar (not shown in photo)