1. Start by marinating the tomatoes and beans together. Combine olive oil, garlic, fresh
herbs, salt, pepper, tomatoes and their juices with white beans in a small bowl. Set aside to marinate while cooking the sauce and fish.
2. Pan sear the cod: Dry the cod fillets with paper towel to remove excess moisture. Rub each fillet with olive oil and season generously with blackening spice. Heat a large cast iron pan with 1 tbsp olive oil. Once the pan is hot (You want a high heat to sear the cod)
3. Once the oil is hot, gently place the cod fillet skin side up into the saute pan. Cook each side for 3-4 minutes depending on size of fillet, pressing down a bit with a spatula to keep the fillet from curling up. Remove from the pan and set aside. (don’t rinse the pan, we’ll use the pan pan to heat the tomatoes and beans)
4. Add the marinated tomatoes and beans to the pan and heat on medium to low heat.
Keep warm while you make the sauce. Taste and adjust seasoning with more salt and pepper and fresh herbs if needed.
5. Next make the Beurre blanc sauce: heat a splash of olive oil in a saucepot. Once the oil
starts to shimmer, add the shallot and cook for 2 minutes. Add the white wine and white wine vinegar, cooking over medium to low heat until the wine reduces. About 5 minutes. Add the butter a few cubes at a time continuously whisking until the butter is completely melted.
6. Remove from the het and whisk until the sauce becomes melted and smooth. Season with salt and strain to remove the shallots.
7. To plate, add the marinated tomatoes and beans to a plate, next place the cod fillet over top and spoon the sauce around the cod fillet over the tomatoes and beans.
Garnish with Parmesan and serve immediately