Lemon cod with basil bean mash
2 small bunches cherry tomatoes, on the vine
1 tbsp olive oil
Chunks skinless cod, or other white fish fillet
Zest 1 lemon, plus juice of half the lemon
240g pack frozen soya beans
1 garlic clove
Bunch basil, leaves and stalks separated
100ml chicken or vegetable stock
Preheat the oven to 200°C/fan 180°C/gas 6. Add the tomatoes onto a baking tray, rub with a little oil and some seasoning, then roast for 5 mins until the skins begin to crack. Add the fish to the same tray, sprinkle with most of the lemon zest and a little more salt and pepper. Finally, drizzle with some oilive oil and roast for 8-10 minutes until the fish is nice and flaky.
In the meantime, cook the beans in a pan of boiling water for 3-4 minutes until tender. Drain, the blitz in the food processor with the rest of the oil, garlic, basil stalks, lemon juice and stock until a rough purée is formed. Add a little seasoning if required.
Divide the tomatoes and mash in half on two plates, place the cod on top and then sprinkle with basil leaves and the rest of the lemon zest.
Serves
2
Main ingredients
Fish, Vegetables
Recipe Type
Dinner, Easy, Entertaining, Family Dinners, Healthy, Quick Meals, Low Calorie
Special Info
Gluten free, Nut free, Egg free, Pregnant Mums, Dairy free
Level of Difficulty
Easy
