Ingredient:
1*60 g can anchovy fillets
30 g (1 oz) butter, plus extra for greasing
1 small onion, finely chopped
1 small fennel bulb, finely chopped
30 g (1 oz) parsley, chopped
125 g (4 oz) fresh white breadcrumbs
Salt and black pepper
4*250 g (8 oz) cod steaks
Dill sprigs, lemon wedges, and watercress sprigs, to garnish

Method:
Drain the anchovy fillets, reserving the oil. Cut the anchovies into small pieces and set aside.

Melt the butter in a pan, add the onion and fennel, and cook over a medium heat, stirring, for 5 minutes or until soft but not browned. Remove from the heat, stir in the anchovies, parsley, and breadcrumbs. Season with slat and pepper.

Put the cod steaks into a buttered ovenproof dish and top each one with the anchovy and fennel mixture, pressing it down firmly with our hand.

Drizzle a little of the reserved anchovy oil over each steak. Bake the steaks in a preheated oven at 200c (180c fan, Gas 6) for 10-15 minutes until the cod is opaque and the flesh flakes easily from the bone.

Transfer to a warmed serving plate. Garnish the cod steaks with dill sprigs, lemon wedges, and watercress sprigs, and serve at once.