Lemon cod with basil bean mash

  • Servings : 2
  • Prep Time : 8m
  • Cook Time : 18m
  • Ready In : 26m
A heart-healthy supper that makes the perfect midweek meal for two.


  • 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 ½
  • 240g pack frozen soya beans
  • 1 garlic clove
  • Bunch basil, leaves and stalks separated
  • 100ml chicken or vegetable stock


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.

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Nutritional Info

This information is per serving.

  • Calories

    372 k
  • Protein

    44 g
  • Carbs

    17 g
  • Fat

    15 g
  • Saturates

    3 g
  • Fibre

    6 g
  • Sugar

    3 g
  • Salt

    0.5 g

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