Enough for 4 people:
200g cod steak with skin on
2 pinches of salt
4 twists of black pepper
40g unsalted butter (my one wise moment was to ask if the butter should be salted or not)
capers (he initially said these could be optional but changed his mind at the end and said, no, they're lovely, keep them in)
2 tablespoons of parsley (I seem to have written 'parsnip' but know that to be wrong - see point above about nervousness)
juice of 1 lemon
50ml of water
Season cod with salt and pepper
Panfry cod on both sides for 4 - 5 minutes till caramelised
Start to melt the butter on a medium heat (if it's too high it'll burn) and add the hot water to form an emulsion. The water should sizzle onto the butter (is this how recipes are normally written and am I making sense? RB certainly did, though my notes, less so)
Pour emulsion over the fish and add your capers, parsley and croutons and squeeze lemon over.
If life doesn't give you enough time to make a four minute omelette, life isn't worth living.