Sauté chopped shallots and smoked bacon lardons in a little olive oil until starting to turn brown and crispy, then add chopped skinned tomatoes,
a half glass of dry white wine and a tin of borlotti beans, drained. Season well, bring to a simmer, cover and cook gently for about 10-15 minutes,
while you cook the fish. Coat skinless cod loins with seasoned flour and fry in hot olive oil until nicely browned and cooked through, turning once,
about 10 minutes. When ready to serve, stir some wild rocket through the beans until starting to wilt, then tip onto hot plates, place the cod on top,
garnish with chopped parsley and enjoy.