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Preheat the oven to 425ºF.
In a large mixing bowl, combine cannellini beans, butter beans, cotija, Lemon Salsa Verde, and the juice of 1 lemon wedge. Stir until well combined, then taste and season with salt as needed. Store in the refrigerator, uncovered, to marinate.
Meanwhile, in a small bowl combine garlic, 2 tablespoons of olive oil, juice of 2 lemon wedges, red pepper flakes, Italian seasoning, and ½ teaspoon of salt. Stir until well combined and set aside.
In a large saute pan over medium-high heat, add 1 tablespoon of olive oil and cabbage. Sauté until the cabbage is slightly tender, about 4 minutes. Stir in butter and cook until fully melted.
Season both sides of the tilapia fillets lightly with salt. Place the fillets directly on top of the sautéed cabbage and top with the olive oil and seasoning mixture. Add freshly ground black pepper, and bake for about 18 minutes, until the tilapia is cooked through.
Divide the marinated beans between two shallow bowls, and top with the cabbage and tilapia. Squeeze the remaining lemon wedge over both plates, and garnish with flaky salt, and parsley leaves.