Soak the sultanas in vinegar overnight.
Remove sultanas and soak the bread in the remaining vinegar, then squeeze out the liquid.
Pound the bread, parsley, capers, anchovies, egg white, fennel seeds, and N'duja into a paste.
Flatten the paste between greaseproof paper and chill in the fridge until firm.
Preheat the oven to 200°C.
Blanch the broccoli florets in boiling salted water for 3-4 minutes until tender.
Season the fish and top each fillet with a piece of the chilled paste.
Roast the cod on a baking tray for 6-8 minutes.
Sauté garlic and chilli in 15ml of oil, then stir-fry with pine nuts, sultanas, and broccoli.
Plate the broccoli mixture and place the roasted cod on top.
Whisk pan juices with the remaining 15ml of oil and drizzle over the fish.