Lemon cod with basil bean mash

• small bunches cherry tomatoes↗2

  on the vine

• olive oil↗1 tbsp tbsp
• chunks skinless cod↗

  or other white fish fillet

• zest 1 lemon

  plus juice of 0.5

• pack frozen soya beans↗240g g
• garlic clove↗1
• bunch basil↗

  leaves and stalks separated

• low-sodium chicken or vegetable stock ml

Step-by-step instructions

1. 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.

2. 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.

3. 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.