Cod in Garlic Butter Sauce

Transfer the potatoes to a bowl and drizzle with olive oil. Season with salt and pepper, then toss well to coat. Transfer to a parchment-lined baking sheet and roast for 30 - 40 minutes. Meanwhile, melt a knob of butter in a deep frying pan over medium-high heat. Fry the leek with half each of the garlic and onion for 3 - 4 minutes. Deglaze with the stock, then add the green beans and cover with the lid. Bring to the boil and cook for 10 - 12 minutes or until the beans are al dente, then drain and set aside.

In a small bowl, combine the white wine vinegar with the extra virgin olive oil and the mustard. Add the rest of the onion and season to taste with salt and pepper. Mix well and set aside. Finely chop the parsley.

Transfer the flour to a plate. Pat the fish dry with kitchen paper and season with salt and pepper, then coat in flour. When the potatoes are almost done, melt a knob of butter in a frying pan over high heat and fry the fish for 1 - 2 minutes per side. Serve on plates an garnish with the parsley.

Add the garlic and another knob of butter to the same pan. Allow the butter to melt over high heat until lightly browned and frothy. Season to taste with salt and pepper, then pour over the fish.