Bacalao a la Llauna
For 4 people
The channel Spain on a Fork has this recipe below, which includes white beans. The cod fillets should be nice and fat, you can buy either already desalted, or soak them yourself overnight with a change of water.
Preheat your oven to 190° C / 375° F
Brush a casserole dish (18 x 25 cm) with olive oil
Heat about a quarter a cup of olive oil in a heavy pan over medium heat.
Pat dry, then dredge the cod fillets in the flour and pepper, shaking off any excess. Lay them into the hot oil, skin side up, for 3 – 4 minutes on each side, until just golden. Remove the fish and place it atop the beans in your oven dish.
Lower the heat, then gently sauté the garlic in the oil for just a minute. Now add the paprika, ½ c white wine or 125 ml broth, and a squeeze of lemon juice, with a few turns of black pepper.
Simmer for 2 minutes, then pour over the casserole evenly.
Bake for 10 minutes.
Plate your fish atop the beans, sprinkle with some chopped parsley, or fresh fennel and enjoy with a glass of good, white wine.