Dust skinless cod loins with seasoned flour and fry in very hot olive oil until golden brown on both sides,
then place the pan into a 170°C oven for 10 - 15 minutes to finish cooking. Meanwhile, fry smoked bacon lardons
until they release their fat and start to turn crispy, then add courgettes, sliced and cut into quarters,
some broad beans (frozen are fine!) and the kernels cut from fresh corn cobs. Add a splash of water,
cover the pan and simmer for 5 minutes, until the vegetables are cooked. Serve in warm bowls, topped with
the cod, garnished with chopped parsley. Accompany with some cornbread for starch! (See next recipe!)