Fish with dill oil, broad beans and braised lettuce

Purée the dill with the oil, vinegar and a good pinch of salt and pepper. Blanch the broad beans for 1 minute and cap them to remove the tough membrane (double caps).

Melt the butter on a low setting. Add the parsley, capers and little gem, with the cut side down.

Put the cod fillets on the lettuce. Steam covered for about 5 minutes until the fish is cooked, depending on the thickness of the fillets.

Serve the fish on the broad beans next to the little gem. Divide the dill oil over it and serve the fish directly with dill oil.