Pan-Seared Cod With Provencal Bean Ragout | Oregonian Recipes

Ingredients

• 4 cups water
• Salt
• 3/4 cup baby lima beans or edamame
• 1 tablespoon coriander seeds
• 1/2 cup panko (Japanese-style crumbs)
• Freshly ground black pepper
• 4 pieces cod or halibut fillet
• 3 tablespoons olive oil (divided)
• 1 large clove garlic, minced
• 1 small jalapeño chile, stemmed, seeded and minced (1/2 tablespoon)
• 4 medium tomatoes, diced
• 1/3 cup pitted nicoise or kalamata olives, roughly chopped
• 1 1/2 tablespoons capers
• 3/4 cup dry white wine
• Fresh lemon juice (optional)
• 6 whole basil leaves, torn