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Lemon Cod with Butterbean Mash
Info
Zingy lemon baked cod served with a creamy basil butterbean mash. This dish is fresh and light making it perfect for serving on warmer days.
Ingredients
Method
Ingredients
Cod
- 2 large cod fillets ~160g each
- 20g unsalted butter
- ½ lemon, zest and juice
- 1 tsp Bart garlic paste
- Pinch salt and pepper
Butter bean mash
- 20g butter
- 2x 400g tins butterbeans, drained and rinsed
- 125ml stock, chicken or vegetable is best
- 1 tsp Bart basil
- Salt and pepper, to taste
- ½ lemon, juice
- 2 tbsp sour cream
To serve
- Tender stem broccoli
Method
1. Preheat the oven to 200C/180C. Pat the cod fillets dry with kitchen towel and place into a baking dish in a single layer.
2. Melt the butter in a small bowl and mix in the lemon juice, zest, and garlic paste. Brush the fish with the half the butter and season well with salt and pepper. Flip the fish and brush again with the remaining butter and season again.
3. Bake for 15 minutes, or until the cod is opaque and flakes easily with a fork.
4. Meanwhile, make the mash. Melt the butter in a large saucepan. Add the butterbeans to the pan along with the stock. Season well with the basil, salt and pepper.
5. Bring to the boil, cover, lower the heat, and simmer gently for 5 minutes. Add the lemon juice and sour cream. Blitz until very smooth using an immersion blender. Add a splash of water if the mash is too thick. Taste and adjust seasoning. Serve with the cod and some steamed tender stem broccoli.
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