Adapted (to make gluten-free) from "The Quick Roasting Tin". This is simple, speedy, healthy, and delicious. The carbs come from the beans and so this is an incredibly satisfying and well-balanced meal, whilst being sanctimoniously good for you too. The portions below are to serve two generously, with leftover veg for the next day (or not, if you love your veg as much as I do!). It's also worth investing in good quality pesto for this.
one. Preheat the oven to 180ºc. Pop the tenderstem into a bowl, tip a kettleful of boiling water over it and leave it to sit for 2 minutes, then drain well.
two. Mix the broccoli, frozen peas and courgettes in a large roasting tin along with with 1.5 tablespoons of the olive oil, sea salt, and a good grind of black pepper, and the butter beans.
three. Lay the cod fillets over the vegetables. Spread each with 2 teaspoons of the pesto, then drizzle with the remaining olive oil. Grind over some black pepper. Transfer to the oven and roast for 20-25 mins, depending on thickness.
four. Once cooked, stir in the lemon zest, juice and fresh basil.
Serving Suggestion. This is an all-in-one dish
Possible Amendment.
