First, put a bit of plain flour in a shallow dish and season it with some salt and pepper. (Sometimes I get fancy and add a little Fajita-style seasoning)
Take 2 cod fillets (or filets if you're in the US) and coat them in the flour.
Just 1 lemon.
Pull some flat-leaf parsley of the plant in your window herb garden. (Or skip this step if you don't have an awesome window herb garden :))
Chop the parsley roughly.
Get 100 grams of butter (just over 7 Tbsp). Divide it in half.
Heat a skillet on fairly high heat and put half of the butter in.
Once the butter has melted and starts to bubble, put in the cod fillets.
Cook for 4-5 minutes, then flip them over.
After about 4 minutes, add the rest of the butter.
Once it's melted and bubbling, pour in the lemon juice.
Let the sauce thicken up a bit while swirling it in the pan. Then add the parsley.
Keep it on the heat until the sauce is a little sticky and reduced. Then plate up by putting the fish on the plate and pouring the sauce over the top. Enjoy!
All personal photos.