Step One: Season the skin and seal skin side down in a hot non-stick pan with olive oil and a nob of butter.

Step Two: Remove from the pan when the skin is golden brown and crispy

Step Three: Season again with sea salt and cook in the oven at 180 until an internal temperature of 65C is reached (this can take 6-8 minutes depending on the size of the portion)

Step Four: Whilst the cod is in the oven, using the same pan, sauté off the garlic and chilli until fragrant, deglaze with a little white wine, add the clams and a little fish stock and bring to a simmer.

Step Five: Once the clams open, remove them from the pan and set aside, any clams that haven’t opened discard.

Step Six: Add a few knobs of butter to emulsify the sauce and add the clams back in, check seasoning, remove from the heat, and toss through the parsley.

Step Seven: Serve the sauce and clams over the cooked blue eye cod, and serve with fresh lemon