For this sort of dish, I prefer to take the skin off the fish fillets. Using a very sharp knife, and starting from the thin end,
hold the knife at about 45° and saw gently too and fro between the flesh and the skin, while sliding the knife along towards the thick end.
Start the butter beans by sautéing a chopped shallot and a crushed clove of garlic until softened, then add a splash of dry vermouth,
together with a drained can of butter beans. Season with a little sea salt and freshly ground black pepper, then bring to a simmer,
cover and keep warm while you cook the fish. Dust the skinless fillets with seasoned flour and fry in hot oil, skinned side up,
for 2 – 3 minutes, until lightly golden, then flip over, add a Tbs butter and continue frying while basting with the butter,
for another couple of minutes. Serve on top of the butter beans, garnishes with fresh chopped dill.