Equipment.

sharp knife & chopping board

deep frying/sauté pan

zester

Ingredients.

2 large cod fillets

½ onion, or 1 small onion

3–4 tbsp extra virgin olive oil

1 courgette, aka zucchini

3 garlic cloves

Handful fresh tarragon, about 10g / ⅓ oz

1 tsp dijon mustard

570g / 20 oz jar queen butter beans, with liquid

Juice and zest of 1 large lime, or 2 if not very juicy

A few tbsp neutral oil, for frying e.g. sunflower, rapeseed / canola

Knob of butter

Salt, to taste

Method.

1. Prepare the cod: Remove the fillets from their packaging, pat dry with kitchen roll, season lightly with salt on both sides, and leave them at room temperature on a plate lined with kitchen roll.

2. Start on the beans: Dice the onion and sauté gently in the olive oil until beginning to soften.

3. Meanwhile, chop the courgette, discarding the watery centre. Add to the pan with the onion, season generously, and cook over a high heat for about 10 minutes, stirring occasionally, until nicely caramelised.

4. Finely chop the garlic and tarragon. Lower the heat slightly and add them to the pan along with the butter beans (with their liquid), mustard, lime juice and zest. Stir well and bring to a gentle simmer. Add a splash of water if needed - it should be fairly saucy.

5. Preheat a separate frying pan over a high heat until very hot

6. Add a few tablespoons of neutral oil (not olive oil), then lay in the cod fillets, pressing down gently so they make full contact with the pan. Cook mostly on one side to develop a good crust, then flip just for the last minute. At this point, add a knob of butter and swirl it around the pan to get a nutty, brown butter flavour. Depending on the thickness of your fillets, this will take 3–6 minutes in total.

7. Remove from the pan, season once more, and let rest for a few minutes.

8. Spoon the beans into shallow bowls and top with the cod fillets. Garnish with extra lime zest and fresh tarragon, if you like.