Ingredients

• 150g/5½oz dried butter beans
• soaked overnight
• drained and rinsed
• 1 carrot
• peeled
• cut into quarters
• 1 shallot
• cut into quarters
• 1 garlic clove
• crushed
• 2 tbsp extra virgin olive oil
• 1 tbsp chopped flat leaf parsley
• 1 lime
• zest and juice
• sunflower oil
• for deep drying
• 100ml/3½fl oz full-fat milk
• 4 large garlic cloves
• thinly sliced
• 3 tbsp plain flour
• sea salt and freshly ground black pepper
• 8 garlic cloves
• unpeeled
• 4 cod loins
• about 150g/5½oz each
• skin on
• patted dry
• 40g/1½oz unsalted butter
• 2 tbsp olive oil

Directions

• For the purée
• put the butter beans in a saucepan
• cover with cold water and bring to the boil over a high heat
• skimming off any foam the rises to the surface. Add the carrot
• shallot and garlic
• turn the heat down to a simmer
• partially cover and cook for 40 minutes until tender.
• Strain the beans
• reserving 4 tablespoons of the cooking liquid. Discard the carrot
• shallot and garlic. Put the beans in a blender with 3 tablespoons of the cooking liquid and blend to a smooth purée. Add the extra virgin olive oil and blend again. Add the remaining cooking liquid if the purée is too thick. Season with salt and pepper
• then stir in the parsley
• half the lime zest and all of the lime juice.
• For the garlic crisps
• heat a deep
• heavy-bottomed saucepan with enough sunflower oil to deep-fry the garlic. Heat to 160C/315F
• or until a cube of bread browns in 45 seconds. Alternatively
• use a deep-fat fryer. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
• Meanwhile bring the milk to a gentle boil in a small saucepan
• add the sliced garlic and blanch for 2-3 minutes until softened slightly but not breaking up. Remove and pat dry with kitchen paper. Discard the milk.
• Lightly dust the garlic in the flour
• then carefully drop a few slices at a time into the hot oil and fry for 2-3 minutes until golden-brown and crisp. Drain on kitchen paper. Season with salt and set aside.
• For the cod
• blanch the garlic cloves in a small saucepan of boiling water for 4-8 minutes until softened
• then drain. Refresh in cold water and pat dry with kitchen paper.
• Season the skin of the cod with salt and pepper. Heat a lidded non-stick frying pan over a high heat. Add the butter and olive oil. When the butter is foaming
• add the cod
• skin side down
• and cook for 3-5 minutes
• or until the skin is crisp and golden. Turn the heat down to medium-low
• add the blanched garlic cloves
• partially cover with the lid and cook for 3-4 minutes. Remove the lid
• turn the fish over and cook for a further 2-3 minutes until just cooked through.
• Serve the cod on a bed of the bean purée with the buttery garlic sauce spooned over the top. Sprinkle with garlic crisps and the remaining lime zest before serving.