This is so good, colourful and sunny. Recently I made it using the first Cypriot new potatoes which worked very well.

600g cod fillets
350g new potatoes, scrubbed
1 garlic clove, crushed
Olive oil
20g tinned anchovies in olive oil, drained and chopped
250g plum tomatoes, skinned
1 red chilli finely chopped or a pinch of chilli flakes (optional)
150g pitted black olives, cut in half
20g capers
1 tsp tomato paste
1 small bunch parsley, roughly chopped
150g small plum tomatoes, halved
Salt and freshly ground black pepper

Oven at 180°C

Cook the potatoes in plenty of salted water for about 12 minutes or until they are well on their way to becoming soft. Drain and when cool cut into thinnish slices.

Using a frying pan, fry the garlic in a little olive oil for about 30 seconds. Add the anchovies and move them around so that they ‘melt’. Add the larger plum tomatoes, capers, olives, chilli (if using) and tomato paste. Cover and allow to cook slowly for 10 minutes. Stir from time to time and, using the back of a spatula, encourage the tomatoes to disintegrate. Remove any stubborn cores. Add some water or white wine to the dish if it starts to look dry. Stir in most of the chopped parsley and season.

Transfer the mixture to a deep oven dish and place the cod, cut into large pieces, on top of the sauce. Spoon a little of the sauce over them.

Loosely layer the drained potato slices on top, drizzle over a little olive oil. Bake for 10 minutes. Add the small plum tomatoes and cook for a further 10 – 15 minutes or until the potatoes are browned and crisp.

Serve with the remaining parsley scattered on top.

A simpler dish can be made by omitting the slices of potato and small plum tomatoes. Simply roast the cod and Puttanesca sauce, with, perhaps, a little more of the sauce poured over the fish and a sprinkling of olive oil. Loosely cover with tin foil. After 15 minutes check to see if the fish is cooked through. Scatter over chopped parsley and serve with mashed potatoes, rice or rustic bread.