Start with the oven at 150C.
Once hot put in the cherry tomatoes. Then peel and boil the potatoes for the mash and then prepare the North African chemoula.
Dry the cod with kitchen paper, put them in a plastic bag with some flour, shake and take them out. They only need to b lightly dusted.
Finish the mash with lots of butter and olive oil. Fry the cod in about 5 mins in a lightly oiled pan. Serve as shown.
Chermoula: there are many recipes, but we prefer the one that Amanda Ursell published in the Times. Roast 1 table spoon of sesame seeds, 2 tea spoons of cumin seeds and 2 tea spoons of fennel seeds in a dry pan. Grind them in a pestle. Mix them with a bunch of fresh parsley and a bunch of fresh coriander, 2 cloves of garlic, 2 teaspoons of paprika powder, some orange zest and enough olive oil to make a thickish dressing with the blender.