1. Heat your oven to 180C/Gas Mark 4.
2a. If using the pancetta, fry it lightly in some oil until it’s cooked through and crispy. If using the broad beans, boil in salted water for a few minutes until tender and leave to cool.
2b. Place all your remaining ingredients apart from the cod in a food processor and blend until you have a paste. If you want more pesto to store in the fridge for another day, just double the quantities, cover the surface of the remaining pesto in oil and store in an air tight container.
3. Arrange 4 large squares of foil, large enough to wrap each cod fillet. Brush the bottom of each one with oil and place the fillets in the centre. Top each one with some pesto and wrap to form parcels that won’t leak (rolling the edges of the foil on the top).
4. Bake for 15 minutes. Carefully remove the fillets from the foil parcels and top with any remaining juices, broad beans and pancetta. Serve with new potatoes and green beans.