• butter, for greasing

• 375 g/12 oz potatoes, thinly sliced

• 1 teaspoon chopped thyme

• 4 x 200 g/7 oz cod fillets

• 2 tablespoons pitted black olives

• 2 tablespoons olive oil

• salt and pepper

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Method:

1. Grease a shallow ovenproof dish with butter. Arrange the potatoes in layers in the dish, sprinkling each layer with a little thyme and salt and pepper.

2. Place the pieces of cod on top of the potatoes, add the olives, drizzle with olive oil, season to taste with salt and pepper and add a little thyme.

3. Bake in a preheated oven, 220°C (425°F), Gas Mark 7, for 25 minutes. Check that the potatoes are soft before serving immediately.