2 tablespoons chopped herbs (such as parsley, chives, basil, rosemary or oregano)
375 g (12 oz) skinless chunky cod, coley or pollack fillet, cut into bite-sized pieces
2 tablespoons grated Parmesan-style cheese
75 g (3 oz) fresh breadcrumbs
salt and pepper
Preheat the oven to 220°C (425°F), Gas Mark 7. Melt the butter in a large, deep-sided frying pan with 1 tablespoon of the oil, and cook the bacon for 2–3 minutes, stirring occasionally, until cooked and lightly golden. Add the leeks and cook for 2–3 minutes, stirring occasionally, until softened.
Meanwhile, cook the pasta according to packet instructions.
Add the tomatoes to the bacon and leeks along with half the lemon rind and half the herbs, then season and simmer for 2–3 minutes, until the tomatoes begin to soften. Stir in the chunks of cod, then cover and simmer gently for 2–3 minutes.
Meanwhile, mix the Parmesan with the remaining lemon rind and herbs and the breadcrumbs, and season generously.
Stir the drained pasta into the tomato sauce and transfer to a large ovenproof dish. Sprinkle over the breadcrumb mixture, drizzle with the remaining oil and bake in the preheated oven for 12–15 minutes, until the cod is cooked and the topping is crunchy.