Put the anchovies, capers, garlic, egg yolks and oil in a medium-sized bowl and blitz to a smooth emulsion with a handheld blender. Taste and check for seasoning – the anchovies will provide the salt, but add black pepper. Line a baking tray with greased baking paper or foil, and put the fish fillets on top.

Wash the parsley, pick the leaves and finely chop. Toss into the breadcrumbs and chilli flakes. Spread a heaped teaspoon of the anchovy emulsion over the skin of each fillet, followed by a generous layer of parsley breadcrumbs. When the potatoes are almost ready, drizzle the fillets with about 2 teaspoons oil, then roast at 200°C for 10-12 minutes (or longer, if you have a thicker fillet of fish), until the breadcrumbs are golden and the fish gently flakes.

Serve with a crisp, green salad and a wedge of lemon.