Grind the spice rub ingredients in a pestle and mortar until fine.
Heat 15ml of olive oil in a pan and fry sausages for ten minutes until golden-brown.
Add remaining 15ml of oil and the potatoes to the pan, cooking for 4 minutes per side.
Remove the skin from the cod fillets with a sharp knife.
Transfer cooked sausages to a plate and keep warm.
Stir chopped garlic into the potatoes over low heat, then plate the potatoes.
Wipe the pan clean of garlic bits using kitchen paper.
Mix a quarter of the spice rub with a teaspoon of flour in a small bowl.
Press the cod fillets into the spice mixture until well coated.
Melt butter in the pan and fry the cod for 5 minutes over medium-low heat until cooked.
Mix the warm potatoes with chopped parsley in a bowl.
Slice the sausages thickly at an angle and add them to the potato bowl.
Allow the cooked cod to rest on a plate for a several minutes.
Reduce balsamic vinegar in the hot pan for a few minutes until it forms a thick glaze.
Paint glaze on plates and serve with the sausage-potato mixture and cod.