Pat the fish dry with a paper towel. Put the flour in a tray and season with S&P then add the fish,turn over a few times till coated and shake them to remove the excess

Add the butter to a small pan on a medium heat. Cook for 3 mns appr- It will start to bubble and froth but keep stirring till the colour changes from golden yellow to brown.This is known as Beurre noisette in french.

As soon as you see the colour deepen take off the heat,pour into a bowl,add the lemon juice and a pinch of S&P.

In a separate pan heat the oil on a high heat till just smoking and add the cod. I did them in 2 batches so not to crowd the pan

Cook for 2 mns on either side till the edges are crisp and golden

Meanwhile add the Spinach and peas to the pan that held the remains of the butter

Cook for 4 mns till wilted

To serve-plate up the fish pour the butter over,add the spinach and peas and a side of cauliflower mash, season with s&p, garnish with chopped parsley and a wedge of lemon