Instructions: * Note: For the cooked white beans, first soak the beans (such as cannellini or Great Northern) overnight in cold water. Drain the beans and put them in a saucepan with cold water to cover by 3 inches. Add one rib of celery, one carrot split lengthwise, one onion halved and stuck with 2 cloves and 1 bay leaf. Bring just to a boil, reduce the heat and simmer, covered, for 1 hour. Add 1 teaspoon salt and continue cooking until the beans are cooked and tender, about 30 minutes longer. Drain the beans, discard the vegetables and let cool.

Combine the vinaigrette ingredients in a jar. Close the lid tightly and shake vigorously. Set aside.

In a small saucepan, bring the cooked beans to a simmer. Heat 2 tablespoons of the olive oil in a large skillet over medium heat. Add the celery and leeks and stir with a wooden spoon until the vegetables are softened but not colored, 4 to 5 minutes.

Raise the heat to high and toss in the radicchio leaves. Cook an additional 3 to 4 minutes, stirring constantly, to wilt the leaves. Season to taste with salt and pepper.

Transfer the cooked vegetables to a large bowl and, while still warm, toss with the beans and 1 cup of the lemon vinaigrette. Set aside.

Season the cod fillets with salt and pepper. Lightly dredge both sides of the fish in the flour. Heat the remaining 2 tablespoons olive oil over high heat in a large skillet. Saute the cod until golden, 4 to 5 minutes per side. Arrange the cod fillets on a platter around the radicchio and white bean salad. Spoon the remaining vinaigrette over the cod and serve.

This recipe yields 4 servings.

Comments: Since cod is so flaky, try these tips to prevent the fish from breaking apart as you cook it. Make sure the oil is quite hot before putting the fish in the pan. After a few seconds, give the pan a gentle shake to see if the fish has stuck to the bottom. Use a wide spatula to scrape any stuck parts and to support the fish while you turn it over.

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