2 small bunches cherry tomatoes, on the vine
1 tbsp olive oil
chunks skinless cod or other white fish fillet
zest of 1 lemon
juice of 1/2 lemon
240g pack frozen soya beans
1 garlic clove
bunch basil, leaves and stalks separated
100 ml chicken or vegetable stock
Heat oven to 200C/fan or 180C/gas.
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 teasing, then drizzle with a little more oil.
Roast for 8-10 minutes until the fish flakes easily.
Meanwhile, cook the beans in a pan of boiling water for 3 minutes 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 think, slightly rough puree. 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.
Recipe courtesy of bbcgoodfood.com