Melt the butter in a pan on a medium heat and
add the shallot,
cook for five or six minutes until they soften.
Put the fish into a greased oven proof dish, cover with the butter,
shallots and pepper to taste.
Then cook in a preheated over for five minutes at 220c.
Remove from the oven and cover the dish carefully with foil,
reduce the heat to 180c and bake for a further 15-20 minutes.
If the cod looks like it's drying out, baste with the butter and
even add a little more if necessary.
When ready, remove the liquid into a small pan add a teaspoon
of lemon juice and the parsley and stir over a medium
heat for five minutes. Keep the fish warm and serve with the sauce,
mashed potatoes and fresh peas or mange tout