Cod on Bean Ragout and Sun-Dried Tomatoes

For the bean ragout, defrost the green bean seeds and squeeze them out of the shell. Boil the green beans in salted water until firm to the bite and rinse with cold water. Then pull apart lengthwise and drain the white beans.

Peel and dice the onion and garlic. Sauté in a pan with olive oil until translucent, add the beans and thyme and deglaze with the soup. Simmer gently for 3 to 4 minutes and then add the whipped cream and reduce for another 5 minutes. Pour into a baking dish.

For the cod, salt the fish, sear it left and right and place it on the bean ragout.

For the tomato crust, finely chop the tomatoes, and mix with the remaining ingredients. Season with salt and pepper and spread on the fish. Roast at 180 degrees top and bottom heat for 15 minutes.

Before serving, sprinkle the cod on bean ragout and dried tomatoes with finely chopped parsley.

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