1

Season the cod and coat with 1 tsp oil. Set aside on a plate. Meanwhile, heat a large nonstick frying pan over a medium-high heat. Add 1 tbsp oil and add the cod, carefully placing each piece facing away from you (to prevent oil from splattering in your direction). Cook for 2-3 minutes until golden, then turn them over and cook for 2-3 minutes on the other side. Transfer to a plate – they shouldn’t be cooked all the way through at this point.

2

Add the remaining oil and the shallot to the same pan. Cook for 5-6 minutes, stirring frequently, until the shallot starts to become golden. Add the tomatoes, olives, chilli flakes, half the herbs and 60ml water. Season and cook for 1-2 minutes.

3

Reduce the heat to medium. Return the cod to the pan, gently nestling the pieces among the tomato mixture. Cover and cook for 2-3 minutes, until the cod is just opaque in the centre and the tomatoes are heated through. Sprinkle over the remaining herbs and serve with the lemon wedges, if you like.