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Finely slice the pepper and onion, and finely dice the garlic.
Take a pan on a medium high heat with a little oil. Add the onion and sautee for a couple minutes, now add the pepper, garlic & a good pinch of salt and cook for 5 minutes until it turns into a jammy consistency.
Add the paprika and harissa paste and cook for a couple of minutes and now stir in the tinned tomatoes, butter beans and the zest of half a lemon.
Add the cod, season with a little salt and pepper and a drizzle of harissa paste and a thin lemon slice. Roast for 10 minutes at 200 degrees C.
Garnish with fresh chopped parsley, a squeeze of lemon, a drizzle of extra virgin olive oil and extra lemon zest.