Baked cod with tapenade and broccoli

Procedure

1. Preheat the oven to 160 degrees Celsius.
2. Add the olives, anchovies, garlic, salt, pepper and olive oil to a bowl and blend with a hand blender to make a smooth tapenade.
3. Bring salted water to the boil to cook the broccoli. Cut the broccoli into florets and boil in the water for around 2 minutes.
4. Transfer the broccoli and the cod fillet to an oven-proof dish. Spread an even layer of the tapenade over the broccoli and cod then drizzle with 1 tbsp olive oil. Bake in the oven for around 15 minutes.
5. Serve the cod, broccoli and tapenade topped with fresh, roughly chopped curly-leaf parsley.