Lemon cod with basil and beans

Prep: 10 mins
Cook: 20 mins
Lemon cod with basil and beans
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.


Preparation Time
10 minutes

Cooking Time
20 minutes

Main ingredients
Fish, Vegetables, Stock/Broth

Recipe Type
Dinner, Family Dinners, Healthy

Level of Difficulty


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