Catalan Baked Cod with White Beans (Bacalao a la llauna)

Preheat the oven to 200 °C (conventional top and bottom heat). Rinse the cod fillets, pat them completely dry with paper towels, then cut into 4 equal portions. Season both sides with half of the salt and freshly ground black pepper, then lightly dredge them in the all-purpose flour, gently shaking off any excess.

Heat 40 ml of extra virgin olive oil in a large skillet over medium-high heat. Place the floured fish fillets in the pan and sear for 2 minutes on each side until they develop a nice golden-brown crust. Carefully transfer the fish onto a plate.

Add the remaining 20 ml of extra virgin olive oil to the oil left in the pan, then reduce the heat to medium. Add the thinly sliced garlic and sauté for about 1 minute until fragrant and lightly golden. Be careful not to burn it!