Gregg Wallace and Jody Haynes served up tasty and healthy cod fingers and bacon parcels in tapenade with steamed broccoli on Eat Well for Less.

Gregg says: “Here’s a meal of oven-baked fish wrapped in bacon! Customise it with an optional olive and anchovy paste for those who like stronger flavours. Use frozen fish to cut the cost.”

The ingredients for the tapenade (optional): 1 small bunch flatleaf parsley, roughly chopped, 3-4 sun-dried tomatoes, to taste, 15g black or green pitted olives, roughly chopped, 1 tbsp capers, roughly chopped, 1-2 anchovies (optional), 4 tbsp extra virgin olive oil and freshly ground black pepper.

For the fish: 500g frozen white fish (cod, pollock and monkfish work best), defrosted, 200g unsmoked bacon medallions and 1 tbsp rapeseed oil.