Peel the potatoes and turn them (cut off the top and bottom then cut the potato from the top to bottom in a curving motion, as if peeling the skin off, to create a rounded rugby ball shape). Rinse and cook in salt water (10g per litre of water), starting with cold water. The potatoes are done when a knife can slice easily into the centre.
Wash and chop the parsley. Juice the lemon.
In a non-stick pan, sear the cod steaks, skin-side down. When the skin is golden brown turn to the other side and cook in the same way.
Add the butter. Constantly baste whilst cooking on a low heat until the butter becomes lightly browned. Season the steaks with sea salt and pepper to finish the cooking. Garnish with chopped parsley and drizzle with lemon juice.
Serve fish on plates with the potatoes and drizzle with browned butter.
«For a less traditional version of this recipe you can replace the parsley with sage. »