Pan Fried Cod with Flageolet Bean, Pancetta & Rosemary

Melt half the butter in a sauté pan, add the onions and garlic and sweat in the butter for 5 - 10 minutes until soft but not coloured.
Add the flageolet beans and rosemary and coat in the onion mixture, then add the stock, bring to the boil and simmer gently for 10 minutes.
Add the cream and boil for a further 2 minutes, then add the pancetta and cook until heated through.
Season with sea salt and black pepper, taking care as the pancetta can be salty.

Meanwhile, pan fry the fish in the olive oil and remaining butter for 3-4 mins each side until golden brown and just cooked.
Serve on a bed of the flageolet beans and garnish with a rasher of the crispy pancetta.