Instructions
Follow the steps and taste along the way.
Prepare the ingredients
Pat the cod dry with a paper towel and divide it into four portions. Trim the green beans. Zest the lemon and squeeze out about 30 ml of juice. Divide the salt: 2 g for the cod, 2 g for the butter beans, and 1 g for the green beans.
Cook and roughly mash the beans
Heat 20 ml of olive oil in a pan over medium heat. Add the shallot and cook for 3 minutes, until softened. Stir in the garlic and smoked paprika and cook for 30 seconds. Add the butter beans, 120 ml of water, and 2 g of salt. Simmer gently for 6 minutes; roughly mash about a third of the beans with a fork. Remove from the heat and stir in the capers, lemon zest, lemon juice, and parsley.
Sear the green beans
Heat 10 ml of olive oil in a second large pan over medium-high to high heat. Add the green beans and 1 g of salt. Cook for 6–8 minutes, turning them occasionally so they develop browned spots. Pour in the remaining 30 ml of water, cover the pan, and cook for another 2 minutes, until the beans are tender but still firm.
Sear the cod
Season the cod on both sides with the remaining 2 g of salt and the pepper. Heat the remaining 15 ml of olive oil in a clean pan over medium-high heat. Place the fillets in the pan and cook for 3–4 minutes on the first side, then carefully turn them over and cook for another 2–3 minutes. The cod is done when it is opaque and flakes easily when touched with a fork.
Plate and serve
Divide the warm beans among the plates, add the green beans, and place a cod fillet on top. Serve immediately while the fish is hot and the green beans are still firm.
