*Lemon Roasted Cod with Edamame Mash*
Serves 4

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, the garlic 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.