In a mixing bowl, combine Cannellini White Kidney Beans (1 can), Assorted Color Bell Peppers (1/2 cup), Scallion (1/4 cup), Extra-Virgin Olive Oil (1/2 cup), Garlic Paste (1/2 teaspoon), Apple Cider Vinegar (to taste), Cayenne Pepper (to taste), and Kosher Salt (to taste).
Cut Cod Fillet (2 pound) into two portions and remove the belly flap.
Season the fish with additional Kosher Salt (to taste), Sriracha (to taste), and Lime Juice (to taste). Dredge in Corn Starch (to taste).
Saute in Extra-Virgin Olive Oil (to taste) until fish is at 160 degrees F (71 degrees C), internal temperature. Remove and keep warm.
Discard the remaining oil from the pan, then add Butter (8 tablespoon) to brown it over medium-low heat.
Plate half the bean salad.
Top the fish with Lime (to taste), then garnish with Italian Flat-Leaf Parsley (to taste).
Once the butter has begun to brown, pour it over the dish. Serve immediately and enjoy!