Method

1. Preheat oven to 190°C (375°F/Gas 5).
2. Select a large pan and heat with a the butter (30g).
3. Add the salt and pepper to the flour and toss the fish in flour until it is all coated-this gives a nice crust to the fish at a later stage.
4. Pan fry flesh side down- on a hot pan until sealed on either side and then return to the oven for 8-10 minutes or depending on the thickness of the fish.
5. Method vegetable broth:
6. Peel and prepare the vegetables into neat barrel shapes
7. To turn potatoes: fill a bowl with cold water. Use a paring knife to cut the potatoes into chunks about 6.5 cm (2.5 inches) long and 4 cm (1.5 inches) thick.
8. Cut off both ends of the chunks and then pare down the sides, shaping or "turning" them into small barrel shapes with 7 faces.
9. To prevent discoloration, hold the finished turned potatoes in the bowl of cold water while you are working.
10. Add all of the vegetables to the pot and cover with the fish stock and simmer until they are gently cooked.
11. Strain off the vegetables and keep them in a warm place.
12. Return the fish stock to the heat and bring to a rapid boil with the white wine and boil for 3-4 minutes. Gently whisk in the hardened butter which will thicken and colour the sauce.
13. Continue to heat gently and then add in the chopped herbs.
14. Serve the vegetables in the bowl with the cod on top and then pour the sauce over the top. Garnish with a little flat leaf parsley.