Instructions: For the Crush: Put the bread into a food processor and process into fine breadcrumbs. Add the rest of the ingredients and quickly process, just to incorporate, season to taste with a little salt and lemon juice. Refrigerate for about one hour. Roll the mix between 2 sheets of grease proof paper to about 5mm thickness and leave in the fridge to set. Cut to the size of the cod when required.

For the cod: Heat the olive oil in a large non stick frying pan, season the cod with salt and lemon, and lightly dust with flour.

Place the cod into the pan, flesh side down, skin side up and lightly colour for 2 to 3 minutes, turn over and repeat. Remove and keep hot.

Add the shallots to the same pan and sweat gently for one minute, add the white wine and reduce by half. Add the fish stock and basil stalks, bring back to the boil, return the cod to the pan and cover.

Place in a pre heated oven at 180 C350 F/gas mark 4 for 4 to 5 minutes.

Remove the cod and place a square of the nicoise crust on top and heat the crust under a hot grill, remove and keep hot.

To cook the spinach, bring the 4 tbsp of water to boil in a non stick frying pan. Add the butter and incorporate, add the spinach and cook for 3 or 4 minutes. Season with salt and pepper. Remove and divide equally between 4 hot serving plates. Place the cod in the centre of each, on top of the spinach.

To finish the sauce, pass the cod cooking liquor through a fine sieve into another pan. Bring back to the boil, incorporate the butter, add the diced tomato, basil julienne and season to taste and divide equally between the plates. Serve immedieatly.

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