1. If cooking this dish in the oven preheat the oven to 190°C (375°F) on fan. If air frying proceed with the next step.
2. Rinse the parsley and chives. Chop them finely, discarding any large stalks from the parsley. Zest the lemon. In a bowl, combine the chopped parsley, chives, and lemon zest. Set aside ¼ of the herb and lemon zest mixture for later to coat the cod.
3. In a roasting dish suitably sized for your air fryer or oven, combine the butter beans, stock, parmesan cheese, the large quantity of the fresh herb and lemon zest mixture, creme fraiche, and minced garlic. Season with salt and pepper to taste.

COOKING

1. Air fry for 10 minutes at 180°C (355°F) there is no need to preheat.
2. In the oven in the oven for 13 minutes at 190°C (375°F). The liquid should be thickened, and the beans should be soft. If needed, cook for an additional 3 minutes (oven or airfryer) or until desired consistency is reached.
3. While the beans are cooking, wash the asparagus, and if using while spears, trim 2cm from the base to remove the woody section. Cut the remaining asparagus into 3-4 cm pieces.
4. Cut the zested lemon into wedged.
5. In a small bowl, combine the reserved ¼ of the herb and lemon zest mixture with the mayonnaise, 1 tablespoon lemon juice (from 1-2 of the lemon wedges), and salt and pepper to taste.
6. Pat the cod fillets dry with paper towels. Season them generously with salt and pepper. Spread the herby mayo mixture evenly over the top of each cod fillet.
7. Once the beans are cooked, add the chopped asparagus to the roasting dish. Arrange the cod fillets on top of the asparagus and bean mixture.

COOKING

1. In the air fryer at 200°C (390°F) for 7-12 minutes.
2. In the oven at 220°C (430°F) for 7-12 minutes, depending on the thickness of the cod fillets. The cod is cooked through when it flakes easily with a fork.
3. Serve immediately and enjoy with the remaining lemon wedges on the side.