Cod Recipe with Spring Vegetables - Great British Chefs

Ingredients

• 4 cod portions, weighing 150–180g each
• 1 tsp lemon juice
• 1 tsp olive oil
• 1 tbsp of water
• salt
• 8 small globe artichokes
• 12 Jersey Royal potatoes
• 4 tbsp of peas
• 4 tbsp of broad beans
• 12 asparagus spears
• 1 lemon, juiced
• extra virgin olive oil
• pepper
• 4 shallots, peeled and very finely sliced
• 4 tbsp of white wine
• 2 tsp white wine vinegar
• 125g of butter, diced
• 1 tbsp of flat-leaf parsley, finely chopped
• 1 tbsp of mint leaves, finely chopped