Name: Lemon cod with basil bean mash
Prep time: 8 min
Cook time: 18 min
Total time: 25 min
Yield: 2
Cuisine: British
Ingredients: 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 0.5; 240g pack frozen soya beans; 1 garlic clove; bunch basil leaves and stalks separated; 100ml low-sodium chicken or vegetable stock

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Lemon cod with basil bean mash

Lemon cod with basil bean mash

Good Food team

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Serves 2

Easy

Prep: 8 mins

Cook: 18 mins

A star rating of 4.4 out of 5.78 ratingsRate

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A heart-healthy supper that makes the perfect midweek meal for two

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A star rating of 4.5 out of 5.14 ratings

Ingredients

Nutrition

Units:

MetricUS

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 0.5
240g pack frozen soya beans
1 garlic clove
bunch basil

leaves and stalks separated
100ml low-sodium chicken or vegetable stock

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Nutrition: per serving

kcal372
fat15g
saturates3g
carbs17g
sugars3g
fibre6g
protein44g
salt0.5g

low

Method

step 1

Heat oven to 200C/fan 180C/gas 6. Put the tomatoes onto a baking tray, rub with a little oil and some seasoning, then roast for 5 mins until the skins are starting to split. Add the fish to the tray, top with most of the lemon zest and some more seasoning, then drizzle with a little more oil. Roast for 8-10 mins until the fish flakes easily.
step 2

Meanwhile, cook the beans in a pan of boiling water for 3 mins until just tender. Drain, then tip into a food processor with the rest of the oil, garlic, basil stalks, lemon juice and stock, then pulse to a thick, slightly rough purée. Season to taste.
step 3

Divide the tomatoes and mash between two plates, top with the cod, then scatter with basil leaves and the remaining lemon zest to serve.

Recipe from Good Food magazine, September 2008

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A star rating of 4.4 out of 5.78 ratings

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