Instructions: BBQSeason the flour with salt and freshly ground pepper , then dip the fish into the seasoned flour. Heat a frying pan and add the butter, when sizzling add the cod, with the skin side faced down, and cook for 8-10 minutes. Turn the cod over to cook the upper side, both sides should be golden brown when cooked.

In a separate pan add another knob of butter and cook the panchetta or the bacon and the garlic. Cook for 1 minute then add the onion and cook for 4-5 minutes until the onions soften.

Cook the cabbage in a pan of boiling water, drain it after 5 minutes and return the cabbage to the heated pan, to evaporate any excess moisture. Add the cabbage to the heated pan, with the panchetta mixture and cook for 1 minute. Add the smoked salmon to this and cook it until it is opaque pink.

Mix all the gremolata ingredients together in a bowl. To serve, place the cabbage mixture onto a warmed serving plate and top with the cod and a little of fish juices. Garnish with a little gremolata.

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