First, make the potato side dish, if you wish. Scrub potatoes, then cut into wedges, toss with a little olive oil, sea salt and freshly-ground black pepper,
spread out on a non-stick baking sheet and bake for about 30 minutes in a 180°C oven, turning once or twice to ensure even browning. Coat skinless fillets
of cod loin with seasoned flour and fry quickly in a little olive oil for 3-4 minutes, turn over and then put the pan into the oven for about 10 minutes,
to cook through. Meanwhile, make the warm salsa by frying a finely-chopped shallot until translucent, then add in halved multicoloured cherry tomatoes
and a half glass of dry vermouth. Bring to a simmer to boil off the alcohol and break down the tomatoes, stir in plenty of chopped fresh basil then serve
over the cod, alongside the potato wedges and a green veg.