Piccata-style Norwegian cod pasta

Heat the oil in a large frying pan over a high heat. Pat the cod dry on both sides with kitchen paper and season. Put the flour on a small plate and dredge the fish in it to coat on all sides. Add the fish to the pan, skin-side down, and fry for 3 minutes. Meanwhile, bring a large saucepan of salted water to the boil. Turn the fish and fry on the flesh side for 2 minutes.

Add the pasta to the pan of boiling water and simmer for 9 minutes. Lift the fish from the pan onto a plate. Turn the heat down to medium. Add the butter, shallot and a pinch of salt; fry for 2 minutes. Add the stock and capers; simmer for 2-3 minutes, then return the fish to the pan, flesh-side down. Cook gently for a final 2 minutes, until the fish is opaque and flakes easily with a fork, then remove and set aside on a plate.

Drain the spaghetti, reserving a little of the cooking water. Stir the lemon juice and most of the parsley through the sauce, season with black pepper, then add the spaghetti and pasta water and mix to combine. Divide the pasta between plates and top with the cod. Sprinkle with the remaining parsley and serve straight away with steamed greens on the side, if liked.