I had the fish-munchies so I went to the fish market and found the most amazing looking cod. The most important when you buy this fish that is quite expensive is to cook it just right! I always fry mine in the pan first, basting it with the butter so that it gets a nice colour then transport it in to the oven to bake in low temperature. When the inner temperature is 45 Celsius I take it out and let it rest for a minute or two (then the inner temperature will rise one or two degrees leaving it perfectly cooked every time). The combination with creamy, fragrant green savoy cabbage, the nuttiness with the browned butter and the crunch from the nuts was smashing. You have to try it!
The recipe for this will soon be up on my recipe page.