Yiayia Niki's bakaliaros plaki (cod bake) from Kalamata

If using salt cod, soak the fillets overnight in water, then the next day, rinse again under cold water, drain and squeeze the fillets to remove any excess water.

Lay the fish flat in a baking dish and sprinkle with oregano, then set aside.

Preheat the oven to 180ºC (400ºF/gas 6).

Heat the oil in a large non-stick frying pan (skillet) with a lid over a high heat and fry the onions, garlic and potatoes for 5 minutes.

Add the bay leaves, spices, currants and red pepper, along with a final sprinkling of oregano and 80 ml (2¾ fl oz/⅓ cup) of the water. Cover and steam for 10 minutes, stirring occasionally so that the potatoes don't stick. If you're using cod that hasn't been salted, sprinkle in a tablespoon of sea salt flakes at this point.

Add the tomatoes and cook for a further 2 minutes with the lid on, then remove from the heat and pour the mixture over the cod in the baking dish.

Sprinkle half the chopped parsley over the top and the remaining water, then bake in the oven for 40 minutes.

When cooked, garnish with the remaining chopped parsley and serve with a slice of bread for soaking up the juices.