Scrape and cut Jersey Royal new potatoes in half lengthwise and parboil for about 10 minutes, until just tender. Dust skinless cod loins
with a little seasoned flour and brown on both sides in very hot oil, then place the frying pan into a 170°C oven for about 10 minutes,
while you finish off the rest of the dish. Cook some samphire in unsalted water for about 5 minutes – it doesn’t need any extra salt
as it will be salty enough naturally! Drain and set aside. Fry pancetta lardons in a little butter until starting to render its fat,
then add the cooked potatoes, turning gently in the fat until they start to brown a little, then add the samphire to reheat, together
with a squeeze of lemon juice, a Tbs white wine or dry vermouth and a tsp of white wine vinegar. Bring to a boil for a couple of minutes,
to reduce a little, season with freshly-ground black pepper, stir in a knob of butter and serve on hot plates, topped with the roasted cod loins.
Garnish with a sprinkle of chopped chives.