This recipe may, on the face of it, not seem particularly noteworthy, but it is one of my favourites. Cod and prawns are a common duo in Swedish dishes (often served with horseradish and chopped boiled eggs to garnish) so this is a bit of a twist on a traditional offering. Sage and fish might not be an obvious pairing, but here it really works, especially with a helping hand lent by the lemon and garlic to add a sharp freshness. If you’d like to go lighter, use sweet potatoes and a few scant tablespoons of olive oil instead of the brown butter.