Fry a chopped shallot in hot olive oil for a few minutes to soften, then add halved cherry tomatoes, a Tbs tomato paste
and a splash of dry white wine. Bring to a simmer and cook for a few minutes, until the tomatoes start to break down.
Season well with freshly ground black pepper and some sea salt, stir in a handful of green pitted olives and tip into
a shallow casserole dish. Nestle skinless fillets of cod into the tomatoes, season and drizzle with a sprinkle of
olive oil and bake in a 200°C oven for 15-20 minutes, until the fish is just cooked. Meanwhile, fry thin slices
of pancetta in a pan until crisp. Top the fish with the pancetta and serve, garnished with a little chopped parsley.