Method

1. First prepare the cod. Mix the breadcrumbs, Parmesan, salt and freshly ground pepper in a bowl. Crack the eggs into a bowl and beat lightly together.

2. Place the flour and some salt and pepper in a bowl. Dip a fish fillet in the flour, then in the egg and, finally, in the breadcrumb mixture. Continue until all the fish is coated. This can be done in advance if you wish. Cover and refrigerate the fish for up to 2 hours before cooking.

3. To make the braised potatoes with peas, heat the olive oil in a medium saucepan over a medium heat and fry the onion until soft, but not brown. Add the peas and toss well. Add the chicken stock, bring to the boil and simmer for 5 minutes.

4. Add the potatoes and cook for another 2 minutes. Remove from the heat, add the butter, salt and freshly ground pepper and stir to combine.

5. Meanwhile, fry the fish. Heat the olive oil and butter in a large non-stick frying pan over a medium to high heat. Add the fish and cook gently for about 2 minutes on each side, turning once, until lightly golden. Do this in two batches if your pan is small.

6. Divide the potatoes among four shallow bowls, sprinkle with mint leaves and serve with the fish.