Warm White Beans With Roasted Codfish

Season the cod steaks with salt and pepper. In a non-stick pan, brown them over moderate heat with two spoonful of hot oil for 5 minutes on each side. Let them cool down and then remove the coarse dust.

Heat the white beans in their own juice over low heat, then drain them.

In a bowl, mix the vinegar, finely chopped onion, chopped flat-leaf parsley, salt and pepper. Pour in the remaining oil little by little while whisking to emulsify.

Divide the beans between four plates, place the cod on top and drizzle with the vinaigrette. Garnish with parsley and serve with a lemon wedge.