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
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.
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.
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