Pan baked cod, seasonal vegetables and lemon butter

• 4 thick slices of cod
• 50 g of butter
• salt

Salt the cod slices and place them in a pan with the butter and 3 tablespoons of water. Cook in the oven for 8 minutes at 160 °C, basting regularly with the butter.

• Juice from one lemon
• 20 g of water
• salt, Espelette pepper
• 80 g of butter

Bring lemon juice, water and salt to a boil then slowly thicken with the help of a whisk. Season to taste.

You can take any seasonal vegetables that you find, peel them, chop them, cook in boiling water then strain and heat with a bit of butter.