Lemon cod with basil and beans
Prep:
10 mins
Cook:
20 mins
A healthy mid-week supper for the whole family.
2 small bunches cherry tomatoes, on the vine
1 tbsp olive oil
400g chunks skinless cod or other white fish fillet
Zest 1 lemon, plus juice of ½
250g green beans
1 garlic clove
Bunch basil, leaves and stalks separated
100ml chicken or vegetable stock
Preheat the oven to 200°C / 400°F / Gas mark 6.
Line a baking tray with greaseproof paper and set aside.
Put the tomatoes on the baking tray, drizzle with a little oil and some salt and pepper then roast for 5 minutes until the skins start to split.
Add the fish to the tray, top with most of the lemon zest and more salt and pepper then drizzle with a little more oil.
Roast for 8-10 minutes and the fish flakes easily.
Meanwhile, cook the beans in a pan of boiling water for 3 minutes until just tender.
Drain and keep warm.
Add the oil, garlic, basil stalks, lemon juice and stock into a food processor then pulse to a thick, slightly rough purée. Season to taste.
Divide the tomatoes between plates, top with the cod,the puree then scatter with basil leaves and the remaining lemon zest to serve.
Serves
4
Preparation Time
10 minutes
Cooking Time
20 minutes
Main ingredients
Fish, Vegetables, Stock/Broth
Recipe Type
Dinner, Family Dinners, Healthy
Level of Difficulty
Easy
