Lemon Cod and Basil Bean Mash recipe

A plate of cod, basil bean mash and tomatoes

I found this recipe on the BBC Good Food website and it ticked all of the boxes I was looking for: quick, healthy and satisfying. I love mashed potato so I didn't have high expectations for the basil bean mash but it's great.

I've tweaked the recipe in a few ways: I like to roast the garlic so it isn't as pungent when added to the mash, sometimes I use haddock or salmon instead of cod and the mash is made with broad beans instead of soya beans as they're easier for me to get hold of.

All the ingredients work together brilliantly and it needn't be too expensive if you use frozen fish.

Ingredients

Serves: 2

  • 2 fillets cod
  • zest of lemon
  • 2 small bunches cherry tomatoes on the vine
  • 1 clove of garlic, peeled
  • 250g frozen broad beans
  • ½ can cannellini beans (the rest can be frozen to use next time)
  • 1 handful basil
  • 100ml vegetable stock
  • juice of ½ lemon
  • salt and pepper
  • olive oil

Method

  1. Preheat the oven to 200°C (180°C fan). Fill and boil the kettle.
  2. Place 2 fillets of fish onto a baking tray. Top with the zest from a lemon and some salt and pepper. Place 2 small bunches of cherry tomatoes and a peeled garlic clove next to the fish and drizzle everything with a little olive oil.
  3. Bake in the oven for around 12 minutes (or around 18 minutes if using frozen fish). Check on the garlic clove while the fish is cooking. If it starts to brown, remove it from the oven.
  4. While the fish is cooking, place a saucepan over a medium heat, pour in the boiled water and add 250g of frozen broad beans. Cook for 3 minutes then add ½ a can of drained cannellini beans. Cook for another minute or so until the beans are tender.
  5. Separate a small bunch of basil leaves from their stalks and put a few of the leaves to one side. Remove the garlic clove from the oven if you haven't already.
  6. Drain the cooked beans then add them to a food processor along with 100ml vegetable stock, the juice from ½ a lemon, a pinch of salt and pepper, the basil stalks and the majority of the leaves, and the roasted garlic clove. Pulse until everything combines into a chunky mash.
  7. Once the fish has cooked through, remove from the oven, transfer everything to a plate and top with the remaining basil leaves.

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