1 pound cod, cut into 4 pieces
2 tablespoons canola or vegetable oil
Kosher salt and freshly ground black pepper
1 pound green beans, cleaned and trimmed
1 tablespoon unsalted butter
Preheat the oven to 375 and bring a 4-quart stockpot of salted water to a boil.
Pat the cod dry and sprinkle lightly with salt and pepper on either side.
Heat the butter and oil in an ovenproof 12-inch skillet or 4-quart sauté pan over medium-high heat until bubbling and steaming.
Add the cod and cook for one to two minutes per side to brown the fish.
Transfer to the oven and bake for five more minutes to cook through.
While the fish bakes, blanch the green beans in the pot of boiling water for three minutes. Remove the fish from the oven and toss the green beans in the buttery pan sauce to season.