Grease a 10 in x 7 in (25 cm x 18 cm) casserole dish with 1 tbsp (15 ml) olive oil

Drain the canned white beans into a colander, rinse under cold water and then shake off any excess water, add the beans into the casserole dish, making sure they´re all in a single layer

Heat a large fry pan with a medium heat and add in ¼ cup (60 ml) extra virgin olive oil

Meanwhile pat the cod fillets dry with paper towels, add the flour into a shallow bowl, season with black pepper and whisk together, then coat each cod fillet in the flour mixture, making sure to fully coat each one all around

Once the olive oil is hot, add the coated cod fillets into the pan, all in a single layer, cook between 3 to 4 minutes per side, depending on the thickness of the fillets, mine where 1 ½ inch (4cm) thick, so I went 4 minutes per side, then transfer the cod fillets into the casserole dish over beans, all in a single layer

Using the same pan, lower the fire to a low heat and add in 6 cloves garlic thinly sliced, mix continuously, after 30 seconds add in 1 tsp sweet smoked Spanish paprika, quickly mix together, then add in ½ cup white wine and season with sea salt & black pepper, mix together and simmer for 2 minutes, then pour the sauce over the cod fillets

Add the casserole dish into a preheated oven, bake + broil option 190 C - 375 F for about 10 minutes, then remove from the oven and sprinkle with finely chopped fresh parsley, enjoy!