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. http://stokvideolar.com