Shell the broad beans and cook them in lightly salted water for 15 minutes.
Refresh them under cold water then drain remove the green skins.
Cut the lemons into quarters and heat 4 tablespoons of olive oil in a large pan.
Place the cod steaks skin side down and cook for 10 minutes over a medium heat, turning them halfway through.
Season well with salt and pepper.
Put the broad beans and the lemon quarters in a frying pan and season with salt and pepper along with the remaining olive oil and heat through over a low heat. Cook the green beans in boiling water for 3 minutes until tender then drain.
Place a cod steak on each plate and add the broad beans, lemon and a generous sprinkle of parsley over each.
Serve with green beans and new potatoes, halved and topped over everything.