Preheat oven to 355 degrees F (180 degrees C).
In a baking tray pour Extra-Virgin Olive Oil (2 tablespoon) and sprinkle Salt and Pepper (to taste), and Fennel Seeds (1/2 teaspoon).
Lay Cod Fillet (1) and coat it well into the oil on both sides. Tack the tail under itself to make it evenly thick.
Bake for 5 minutes.
Zest the Lemon (1/2).
Once zested, juice the same lemon half.
Grate the Parmesan Cheese (20 gram).
Place Sun-Dried Tomatoes in Olive Oil (5), Garlic (1 clove), lemon juice and zest, Balsamic Vinegar (1/2 tablespoon), Fresh Basil Leaf (4), and parmesan cheese into a food processor.
Pulse until creamy.
Spread the paste on the top of the cod fillet.
Crush Garlic (1 clove) with a garlic press or finely mince.
In the same food processor pulse Breadcrumbs (80 gram) with Anchovy (2), garlic, and Ground Black Pepper (to taste).
Use the mixture to create a thick crust on the fish.
Drizzle some Olive Oil (to taste) on Fresh Rosemary (1 sprig) and lay it on the fish. Bake on the bottom rack of the oven for about 10 mins, or until a golden crust forms on the fish. Serve with rice or salad, enjoy!