First, prepare the veggies. Scrape and slice new potatoes and parboil for 7 – 8 minutes, drain and dry.
Heat some olive oil in a frying pan and tip in the potatoes, and fry these until they start turning brown
and crispy, tossing from time to time to ensure even browning on both sides. When ready to serve, season
with sea salt and freshly-ground black pepper. Dust cod loins with seasoned flour and brown quickly in
hot olive oil, then place the pan in a 180°C oven for 10 minutes to finish cooking. Prepare and cook
tenderstem broccoli in simmering water for 5 – 6 minutes, until just tender. When the fish is just about
cooked, take the pan from the oven and tip in the juice of a lemon and a good knob of butter, basting
the fish with the sauce for a couple of minutes, then serve over the broccoli, spooning on the sauce.
Accompany with the fried potatoes and garnish with a little chopped parsley.