What you'll need to get:

• 2-3 skinless cod fillets (approx. 600 g / 1 1/4 lbs)

For the honey marinade

• 25 g / 1 oz LURPAK Slightly Salted Butter
• 1 tsp. fennel seeds
• 2 tbsp. honey
• 4 tsp. white wine vinegar
• 1 tsp. salt

For the fried vegitables

• 25 g / 1 oz LURPAK Slightly Salted Butter
• 4 red onions, cut into large cubes (approx. 300 g / 11 oz)
• 2 courgette's, cut into thick, quartered slices (approx. 300 g / 11 oz)
• 300 g / 11 oz fine green beans
• 3/4 tsp salt

Serves 4

What you need to do:

Clean and dry the cod fillets. Cut the fish into 8 equal-sized pieces and put them into a dish.

Honey marinade

Crush the fennel seeds in a mortar. Stir together the honey, vinegar, crushed fennel seeds and salt in a bowl. Pour the marinade over the pieces of fish and turn them well. Place the fish, covered, in the refrigerator for approx. 10 mins.

Remove the fish from the marinade (save the marinade for later). Fry half of the butter until golden in a frying pan. Add half of the fish and fry over a moderate heat for approx. 2 mins. on each side - turn to high heat when turning the fish. Remove the fish and keep it warm. Fry the rest of the fish in the remaining butter.

Fried vegetables

Melt the butter in frying pan over a high heat, but without browning it. Fry the onions for approx. 1 min. Add courgettes, haricots verts, salt and marinade. Fry for another approx. 3 min. Season to taste.

To serve

Pour the vegetables with liquid into a deep, warm serving dish and top with the fried pieces of cod. Tip The dish can be made with thick plaice fillets instead of cod fillets and with 1 tsp dijon mustard instead of crushed fennel seeds.