To start the beans put on a pot of salted water to boil. Add the lima beans to the boiling water and let cook for approximately 3 to 5 minutes. If you are using fresh lima beans the time will vary slightly. Strain the beans when done and place into an ice bath to stop the cooking process. Then set aside while you prepare the fish.
Step 2: Cooking the Cod
1 tbsp. coriander seeds
1/2 cup panko bread crumbs
4 pieces cod fillet
Preheat the oven to 350° degrees Fahrenheit. Roughly crush the coriander, then mix with the panko breadcrumbs. Now season both sides of the fish with salt and pepper and bread only one side of the fish with the panko. Heat a medium-sized fry pan over medium high heat. Add the oil and pan fry the cod crust side down and cook until golden brown. Once the crust has turned golden brown flip the fish. Transfer to an oven proof plate and place into the oven. Bake for 5 to 10 minutes, depending on the thickness of your fish. While the fish is cooking move on to the next step.
Step 3: Making the Ragout
1 tbsp. olive oil or grapeseed oil
1 large cloves clove large garlic
1 small jalapeño pepper (approx 1/2 tbsp.)
4 whole tomatoes
1/3 cup nicoise olives (or kalamata)
1 1/2 tbsp. capers
3/4 cup dry white wine
6 whole basil leaves
1/4 tsp. grey salt
1/8 tsp. freshly ground black pepper
Finely chop the garlic and jalapeño. Then dice the tomatoes and de-seed and roughly chop the olives. Heat a fry pan over medium high heat and add the oil. Fry the garlic and jalapeño for about 30 seconds then add the lima beans, tomatoes, olives and capers and cook for 30 seconds. Then add the wine and bring to a boil. Let the wine reduce by about half. Once the fish is ready, spoon a few tablespoons of the sauce over each piece and serve.
