Cod in a Lemon and Chive Butter Sauce

Meanwhile, roughly chop chives. TIP: Use scissors if you want. Peel and grate the garlic (or use a garlic press). Zest the lemon and cut into quarters. Divide any large broccoli florets into smaller pieces and pop onto a baking tray. Drizzle with oil and season with salt and pepper. Toss to coat.

When the potatoes have been in the oven for 15 mins, pop the broccoli onto the middle shelf of your oven to roast until crispy and tender, 12-15 mins.

8 mins before the potatoes are cooked. Heat a large frying pan on high heat with a drizzle of oil. Add the butter and stir while it melts. Once the butter is melted and begins to froth add the cod fillets. Fry until golden on the outside, 2-3 mins on either side. TIP: Use a fish slice/spatula to gently flip the fish.

Add the chives to the pan with the fish and squeeze in half the lemon juice. Spoon the lemony chivey butter over the cod for 1-2 mins, then remove from the heat. IMPORTANT: The fish is cooked when it is opaque in the centre.