Instructions: To make the sauce, melt 25g (1oz) of the butter and add the shallots, salt and pepper.

Cook for 2 minutes until softened.

Add the vinegar and wine and reduce by three-quarters.

Add the stock, and again reduce by three-quarters.

Bring to simmering point and whisk in the butter, a few pieces at a time.

Check the seasoning and strain through a sieve.

Meanwhile, steam the fish, covered, over a pan of boiling water for 6-8 minutes.

Cook the beans according to pack instructions.

To serve, place the beans onto each plate, top with the cod fillets and pour the butter sauce over the top.

Sprinkle over the chopped parsley and serve immediately.

NOTES : The combination of the light, subtle flavours make this a simple but exquisite dish.

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