Pan-fried cod loins with brown butter, capers and potatoes

Boil the potatoes in a pot of cold, salted water for 15-18 minutes until tender, then drain.

When the potatoes have about 10 minutes left, add the broccoli (or set it to steam) and cook for 5-7 minutes until just tender but still bright green, then drain.

While the sides cook, pat the cod loins very dry with paper towel, twice if they were frozen, then season both sides with salt and pepper.

Heat the olive oil with a small knob of butter in a pan over fairly high heat until shimmering. Use a large enough pan, or sear in two batches, so the fillets aren't touching. Sear the fish 3-4 minutes on the first side, flip and cook 2-3 minutes more until just turned opaque in the centre (internal temp about 55-60°C) - take care not to overcook it. Lift the fish onto a plate and tent loosely with foil.

Lower the heat to medium and melt the remaining butter in the same pan, swirling it until it foams and turns golden-brown with a nutty smell, 1-3 minutes - watch closely, it goes from browned to burnt very fast.

Take the pan off the heat, stir in the capers and lemon juice (it may spit), then stir in the parsley. Taste the sauce before adding any extra salt, since capers can be quite salty.

Pour the brown butter and capers over the fish and serve immediately with the potatoes, broccoli and lemon wedges.