Brown Butter Cod & Parsley Potatoes

Preheat the oven to 180°C/ 160°C (fan)/ 400°F/ Gas 6

Boil a kettle

Cut the waxy potatoes (skins on) into thick discs

Add the potatoes to a pot of boiled water with a large pinch of salt and cook over a high heat for 15 min or until they're fork-tender

Meanwhile, peel and dice 1/2 [1] shallot finely and add it to a small bowl with a small pinch of both salt and sugar

Add the white wine vinegar and set aside to pickle

Add the hazelnuts to a small baking tray or heatproof dish

Put them in the oven for 5 min or until they have darkened in colour and started to crack slightly

Chop the parsley finely, including the stalks 

Once the potatoes have been cooking for 15 min, add the green vegetable medley to the pot

Cook the potatoes and green vegetables together for a further 4 min, then drain everything and return to the pot, allowing them to steam dry for a few min

Once done, leave the toasted hazelnuts to cool slightly then chop them roughly

Heat a large, wide-based pan over a high heat

Pat the cod fillets dry, rub them with a little vegetable oil and season both sides with a little salt

Once hot, add the cod to the pan and cook for 4 min, carefully flipping once halfway through (your fish is cooked once it flakes easily), then transfer to a plate and keep the pan for the next step

Return the pan to a medium heat and add 3 tbsp [6 tbsp] butter 

Once the butter has melted, foamed and started to brown, pour it into the pickled shallot – this is your brown butter vinaigrette 

Add the chopped parsley and chopped hazelnuts to the potatoes and green vegetables with a drizzle of olive oil and a sprinkle of salt and pepper and mix them through