Heat 2 tablespoons of olive oil in a large pan over a medium heat. Add the shallot and cook gently for about 6-7 minutes until softened and starting to turn golden. Add the garlic and cook for a further minute until fragrant.

Pour in the beans with their bean stock. Reduce the heat slightly and allow to simmer gently away while you carry on with the rest of the recipe.

In another frying pan, heat a couple tablespoons of oil over a medium heat. Add the cod, skin side down, and season well with salt and pepper. Cook for 8-10 minutes, turning them as they cook. As soon as they flake, they are ready.

While the fish is cooking, make the salsa verde. Add all the ingredients to a small dish and mix well to combine. Test for seasoning and adjust if needed.

Spoon the borlotti beans onto a serving plate. Put the cod on top and spoon over the salsa verde. Serve with greens of choice, with an extra squeeze of lemon, if you like.