Heat a large frying pan over medium-high heat. Add oil to pan.
Season the cod evenly with pepper and salt. Place the cod in pan; sauté 6 minutes on each side or until done. Remove the cod from pan; keep warm.
Add shallots to pan; cook 1 minute or until translucent. Combine beer, honey, mustard and soy sauce in a small bowl; stir with a whisk. Add beer mixture to pan; bring to a boil, scraping pan to loosen browned bits. Cook 3 minutes or until liquid is reduced to a thick consistency.
Return cod to the pan; turn to coat with sauce. Sprinkle evenly with parsley.
Serve with roasted veg/spring greens