Instructions: Season the cod fillets on both sides and very lightly dust with flour shaking off the excess.

Add the olive oil to the hot pan swirling it around so that the bottom is completely coated.

Place the cod in the pan flesh side down and leave for 2 minutes just checking the underside with a fork to make sure it is colouring nicety.

When the first side is nice and golden turn the fish on to the skin side and carry on cooking turning the heat down slightly.

After about 3 to 4 minutes the cod should be just cooked.

Remove the cod from the pan and keep it warm.

Toss in the butter and allow this to melt into the pan and begin to colour slightly.

Add the capers and parsley and for the next 30 seconds just swirl the pan around until the butter begins to go slightly brown (not black).

Squeeze in the juice of 1 lemon and remove from the heat; it will sizzle and bubble.

Swirl the juices around in the pan then pour the capers parsley and brown butter over the cod.

Serve with lemon quarters boiled potatoes and a big green salad.

For this recipe it is important to have a trusty frying pan that you can heat until very hot. This is a very fast simple and classic dish you cant really go wrong with it.

Serves 4

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