adjust oven rack to lowest position and heat to 475 degrees. Mince garlic, grate 2 teaspoons lemon zest and squeeze 2 tablespoons juice. Combine 3 tablespoons oil, garlic and 1 teaspoon lemon zest in large bowl and microwave until bubbling, about a minute. Whisk mustard lemon juice, salt and pepper into garlic mixture, set aside.
Trim green beans. Toss sugar , 1 tablespoon of oil, green beans, salt and pepper together on rimmed baking sheet. spread green beans into even layer, cover tightly with aluminum foil and roast for 10 minutes.
While green beans steam, mince shallot. Chop 1/4 cup basil. Cut butter into 4 pieces. Place flour in shallow dish. Pat cod dry with paper towels and season with salt and pepper. Dredge lightly in flour.
Remove foil from green beans , stir andcontinue to roast until brown, 10 - 12 minutes. Transfer green beans to bowl with dressing, add two tablespoons chopped basil, and toss to combine.
while green beans roast heat two tablespoons oil in 12 inch skillet until just smoking. Place cod in skillet and cook until golden and flakes apart when prodded with apring knife. Transfer to plate.
Add remaining 1 tablespoon oil, shallot and 1/4 teaspoon salt to now empty skillet. Cook over medium heat, cook over medium heat until softened about 1 minute. Add wine, remaining 1 tablespoon lemon juice and simmer until reduced by half, about two minutes. Off heat, whisk in butter and remaining two tablespoons basil. Pour over cod. serve with green beans.