This gourmet recipe come from The English Kitchen, a delightful blog, about British cooking from a Canadian living there. As I Brit, I really enjoy this blog as it highlights just how good British food is….
Sometimes I like to eat healthy . . . well . . . a lot of the time I try to eat healthy. I just love fish, especially cod and haddock. I am not that “in” to Mackeral or other strong oily fishes, although I do enjoy salmon from time to time.
In my family, we always ordered English fish and chips whenever we went out to eat – there was never any question. We very rarely went out to eat, and when we did we really fancied a treat, so fish and chips fit the bill perfectly.
I am afraid that I still order fish and chips most of the time when I eat out, cause . . . well, you just can’t teach an old dog new tricks; I happen to really like them! The best chips I have had over here were in Liverpool . . . crisp, fresh, wrapped in paper from a chippy in the down town area and liberally doused in salt and malt vinegar. The best fish has been from a fish and chip shop on the Blacon parade of shops in Chester.
I digress however . . . fish and chips are not healthy, and the fish that I cooked for us today was.
Moist, flaky, and lemony. Served on a tasty bed of edamame mash and garnished with some tasty roasted tomatoes and torn basil leaves, this went down a real treat.
*Lemon Roasted Cod with Edamame Mash*
This is lovely. Tender flakey and milk cod sitting on a bed of tasty basil flavoured edamame mash. Tomatoes and Cod are perfect partners.
- 4 small bunches of cherry tomatoes on the vine
- 2 TBS lemon olive oil
- 4 chunky cod fillets
- the zest of one lemon, plus the juice of one lemon
- 1- 480g pack of frozen edamame beans
- 1 fat clove of garlic, peeled and cut into chunks
- 1 bunch of basil, the leaves and stalks separated
- 200ml of hot vegetable or chicken stock
- Pre-heat the oven to 200*C/400*F. Lightly grease a baking tray.
- Place the tomatoes on the tray, rub with a bit of oil and then season lightly with sea salt and cracked black pepper. Roast for 5 minutes, or until the skins begin to split.
- Add the fish to the baking dish and top with the lemon zest. Season with some more salt and pepper and then drizzle with a bit more of the oil. Roast for 8 to 10 minutes, or until the fish flakes easily with the tines of a fork.
While the fish is cooking, cook the beans in a pot of slightly salted boiling water. Cook for 3 minutes or so, until just barely tender. Drain well. Place into a food processor along with the basil stalks, lemon juice, the remaining lemon oil, and the stock. Pulse to mash into a thick coarse puree. Season to taste with some salt and pepper.
Divide the bean mash between 4 hot serving plates. Top each with a filet of fish and divide the tomatoes equally amongst the plates. Scatter the basil leaves, torn, over top and serve.
And this is actually good for you.