Pan-roasted cod with tenderstem broccoli

Method

Pat the cod dry and season generously on both sides. Heat a heavy-bottomed pan over medium-high heat, add the butter and let it foam. Once the foam subsides, place the cod skin-side up and let it sit undisturbed for 4 to 5 minutes until the skin crisps and releases easily from the pan. Flip and cook for another 2 to 3 minutes until the flesh turns opaque and flakes gently at the thickest point.

While the fish cooks, trim the broccoli and toss with a pinch of salt. In a separate pan over medium-high heat, dry-roast the broccoli, moving it frequently until the florets char lightly and the stems yield to a knife tip, about 5 to 7 minutes. This caramelisation develops flavour without excess oil.

Transfer the cod to a warm plate and rest it briefly. Squeeze the lemon half over both the fish and broccoli, season the broccoli to taste, and serve them together.