Bacalao a la llauna | Catalan Cod with White Beans

Preheat the oven to 200 °C top/bottom heat. Thoroughly rinse the white beans with cold water in a sieve and drain well. Thinly slice the garlic cloves. Wash the flat-leaf parsley, shake dry, and finely chop.

Pat the cod fillets dry, season with a pinch of salt and pepper, and then lightly dust in plain wheat flour. Gently tap off any excess flour.

Heat 2 tbsp of olive oil in a pan. Fry the cod fillets for approx. 2 minutes on each side until golden brown. Carefully remove the fish and place it in an ovenproof dish or baking tray ("llauna").