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 lemonzest and some more seasoning,
then drizzle with a little more oil. Roast for
8-10 mins until the fish flakes easily.
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.
Divide the tomatoes and mash between
two plates, top with the cod, then scatter
with basil leaves and the remaining lemon
zest to serve.