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

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