Smoked Cod in chilli and mustard with a lemon sauce.
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Note: Poncey and includes serving suggestion.

What you need (foodwise)

Enough smoked cod fillet to feed your group
Enough new potatoes and green beans
Some plain flour
Some Chilli Oil
Some mustard seeds
Some black peppercorns
A lemon
Dried chopped dill
Sunflower oil (or light olive oil)
Italian herb OxO
Brown sugar

Method:

Take each cod fillet portion and place on silver foil. Drizzle chilli
oil, sprinkle with mustard seeds a peppercorn or two and some
dill. Then wrap the portion in foil.

Take a pan, put potatoes into it, cover them with water, start to
heat.  Once the water in the potato pan is steaming, start to steam
the cod portions.

In another pan, put some flour, chilli oil and sunflower oil (not too
much chilli oil) and make a paste. Put a little milk in and a little
water, and whisk until you have an unthickened white sauce. Now whisk
in the Oxo, some dill and a half tablespoon of brown sugar. Squeeze in
the juice of half a lemon and mix thoroughly. Heat this gently and
steadily until it thickens, then water it down bit by bit until it is
just pourable (and you have enough for your guests)

At the right time (depends on potatoes and beans relative cooking
time) you should add the beans to the potato pan just to get them
cooked too.

Once the sauce is done, and the potatoes are done, take it all off the
heat and get your plates ready.

Open each cod packet and pour the liquid into your sauce (not too
much, just enough to confer a fish hint)

Put the cod on the plates, and add the potatoes and beans to make
'thirds' almost, with a small space in the middle for the sauce.

Now put the sauce back on the heat for a teeny bit, just to get it
steaming again, and pour into the middle of the plates so that
everyone has enough to wet their veg nicely.

Serve up.