Chickpea tofu
Make this chickpea-based tofu for your favourite dishes. It’s easy to make and uses gram flour – slice or cube it and use in a similar way to regular tofu
Cod & cherry tomato bake
- Preparation and cooking time
- Prep:
- Cook: -
- Easy
- Serves 2
Skip to ingredients
- 200g vine cherry tomatoeshalved
- 3 tbsp finely chopped basil leaves
- 6 Kalamata oliveshalved
- 1 garlic clovefinely grated
- 1 tbsp olive oil
- 2 cod loinsabout 130g each
- 300g new potatoeshalved
- 180g fine green beansends trimmed
- 1 tbsp extra virgin olive oil
- 1 tbsp balsamic vinegar
Nutrition: Per serving
- kcal361low
- fat13g
- saturates2g
- carbs29g
- sugars8g
- fibre8ghigh
- protein27g
- salt0.5g
Method
step 1
Heat the oven to 200C/180C fan/gas 6. Toss the cherry tomatoes with 2 tbsp of the basil, the olives, garlic and oil, in a small non-stick roasting tin or shallow ovenproof dish. Add the cod loins, then bake in the oven for 15-18 mins until the cod is cooked through.
step 2
Meanwhile, boil the potatoes in a pan with a steamer set over the top to cook the beans, both for 15 mins, until tender.
step 3
Arrange the beans in the centre of two dinner plates and place the cod on top. Tip the tomatoes and all their juices into a bowl and mix with the remaining basil, the extra virgin olive oil and the balsamic vinegar. Spoon over the cod and serve the potatoes on the side. Sprinkle over some cracked black pepper, if you like.
