Quick salt cod

Season the cod very generously all over with sea salt (don’t worry, we’ll rinse it away later) and leave aside. Meanwhile, scrub and chop the potatoes into 1cm cubes, then place in a large non-stick frying pan on a medium heat with 2 tablespoons of olive oil and a pinch of salt and black pepper. Cook for 10 minutes, or until slightly golden, tossing occasionally.

Rinse the fish and pat dry with kitchen paper (this fast salting will season the fish, but most importantly will make it flakier and juicier). Push the potatoes to one side of the pan, then add the fish and cook for 3½ minutes on each side, or until just cooked, not forgetting to take care of the potatoes. Meanwhile, beat the eggs together in a bowl. Pick half the parsley leaves and put aside, then finely chop the rest (stalks and all) and add to the eggs. Remove the pan from the heat, transfer the fish to a plate, then pour the egg mixture over the crispy potatoes in the pan. Toss vigorously together for 30 seconds (the residual heat of the pan will just cook the eggs to a silky-soft scramble), then divide between serving plates. Remove and discard the fish skin, and flake the flesh over the potatoes, then dot over the olive tapenade. Scatter with the remaining parsley leaves, dressed with a little extra virgin olive oil and red wine vinegar. Delicious served with a fresh green salad.