Get your fishmonger to fillet the Cod

Remove the fish from the fridge half an hour before you cook so it is not too cold when you put it in the pan…

Flour each fillet in seasoned Plain Flour

Prepare your ‘Sides’…

A good Plain Rice is always a good side for fish… I’d go for Basmati (washed carefully, soaked all afternoon, cooked with water covering the Rice by 5 mm and covered with paper and a lid for 5 minutes on medium heat and 5 minutes on a low heat before standing for a few minutes!)

Piquante Peppers, sliced, in a bowl are surprisingly good with white fish, especially when accompanied by Red Onion and Tomato, chopped and together in a bowl

Parsley is a key ingredient here.  Chopped and sprinkled over the Cod, the Basmati Rice and the Tomato, Onion and Peppers, it is delicious

When your sides are ready, cook the Cod… Heat a pan, add a little Olive Oil and when really hot – gently pop your fillets in, skin side down

Fry for a few minutes on each side – it is done when the fish is moist, but starting to flake slightly… Eat immediately

Between the ‘Sides’, a squeeze of Lemon and a drizzle of Olive Oil – you’re set for a delicious supper