Pat the cod dry with kitchen roll/paper towels to remove excess moisture. In a large shallow dish, combine the flour, salt and pepper. One by one coat the cod fillets in the flour, shake off excess then place to one side. Keep the leftover flour.

Heat 1 tbsp oil and butter in a large non-stick pan over medium-high heat. Place the cod in and fry for 2-3 minutes on each side, or until light golden on the outside and just about opaque through the centre. Carefully remove the fillets and place them on a plate to one side. Timings will depend on the thickness of the fillets, but I recommend being cautious as the cod will carry on slightly as it rests and when added back to the pan.

Add the capers, garlic and finely diced parsley stalks to the leftover fat in the pan and fry for 10-20 seconds (careful the garlic doesn't burn). Pour in the wine & caper brine and rapidly simmer for 2 minutes until it almost completely evaporates and the pungent smell of alcohol disappears.

Lower the heat to medium and pour in the stock. Toss the remaining butter in the leftover flour, shake off excess, then whisk it into the stock until melted. Add the tomatoes, half of the finely diced parsley leaves and the resting juices from the cod. Stir and simmer for a couple of minutes until the sauce thickens and the tomatoes just begin to soften.

Check for seasoning and adjust if needed, then gently place the cod back in the pan. Spoon over the sauce, then serve up with extra parsley and enjoy!