- 2 small bunches cherry tomatoes, on the vine
- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- chunks skinless cod or other white fish fillet
A popular mild-flavoured saltwater fish mainly found in the Pacific and Atlantic oceans. Cod…
- zest 1 lemon, plus juice of ½
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 240g pack frozen soya beans
Soya beans and soy beans are exactly the same and the names are used interchangeably according…
- 1 garlic clove
- bunch basil, leaves and stalks separated
Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…
- 100ml low-sodium chicken or vegetable stock
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.
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.