Lemon cod with basil bean mash


Lemon cod with basil bean mash
Soya beans make a fresh and fast alternative to mashed potatoes in this pretty, light main meal for two.


Takes 25 minutes • Serves 2
– 2 small bunches cherry tomatoes on the vine
– 1 tbsp olive oil
– 2 × 140g/5oz chunks skinless cod or other white fish fillet
– zest of 1 lemon, plus juice of ½
– ½ × 480g pack frozen soya beans
– 1 garlic clove
– a bunch of fresh basil, leaves and stalks separated

– 100ml/3½fl oz chicken or vegetable stock


Step 1: 
Preheat the oven to 200°C/180°C fan/gas 6. Put the tomatoes on to a baking sheet, rub with a little oil and some seasoning, then roast for 5 minutes until the skins are starting to split. Add the fish to the baking sheet, top with most of the lemon zest, some more seasoning and a little more oil. Roast for 8– 10 minutes until the fish flakes easily.

Step 2: 
Meanwhile, cook the beans in a pan of boiling water for 3 minutes until just tender. Drain, then tip
into a food processor with the rest of the oil, the garlic, basil stalks, lemon juice and stock, then pulse to a thick, slightly rough purée. Season to taste.

Step 3: 
Divide the tomatoes and bean mash between two plates, top with the fish, then scatter with the basil leaves and the remaining lemon zest to serve.

Food:  Lemon cod with basil bean mash

• Per serving 372 kcalories, protein 44g, carbohydrate 17g, fat 15g, saturated fat 3g, fibre 6g, sugar 3g, salt 0.50g

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