Heat the oven to 180°C. Rub the cod all over with olive oil, then season with salt and pepper before placing on a lined baking tray.

Bring a pot of water to the boil, then add a generous pinch of salt. Add the peas and broad beans. Cook for 1 ½ mins, then drain and rinse with cold water to cool.

Combine the yoghurt, a splash of olive oil, and salt and pepper in a bowl, then add the cooled peas and broad beans. Mix well.

Roast the cod in the oven for 9-11 mins or until cooked and flaky.

Meanwhile, in a medium frying pan, add the tomatoes and a splash of olive oil and gently fry for 6-8 minutes until just starting to collapse then add the butter and harissa. Give the pan a shake then turn the heat to the lowest it can go to keep warm until you're ready to serve. Squeeze in the juice of the lemon and grate in the zest.

Pick the herbs then dress with the lemon and a pinch of salt.

Divide the yoghurty peas between plates, then place the cod fillets on top. Spoon over a few spoonfuls of the tomato, harissa butter before piling the herb salad on top.