Even chefs become lazy once in a while in the kitchen. On those kinds of days, I prefer to cook something that does not involve lots of work but at the same time makes for an enjoyable meal.
It is good to keep some frozen cod or sea bass in the fridge as it comes in handy on lazy days. Instead of tomatoes, you can serve with other vegetables or salads. I like to serve with tomatoes because its slightly tangy and sweet flavour, acts as a condiment. Q.B.B. ghee adds tremendous flavor and enhances the visual appeal of an otherwise ordinary baked fish.
Preparation time: 15 minutes
Cooking time: 15 minutes
Bunches of cherry tomatoes in vine
50 g Q.B.B ghee, melted
4 X 150 g skinless cod or sea bass
Zest of 2 lemons and juice of 1 lemon
1 can (400 g) cannellini beans or butter beans
25 g garlic cloves, coarsely chopped
20 g fresh basil leaves (keep leaves and stalks separately)
200 ml chicken or vegetable stock
Salt and pepper
- Preheat oven to 200°C.
- Grease a baking tray lightly with Q.B.B Ghee. Lightly rub Q.B.B. ghee on the tomatoes. Season with salt and pepper and place the tomatoes on the tray.
3. Bake for 8 minutes or until the skins start splitting.
4. Place the fish on the baking tray, sprinkle with half of the lemon zest and salt and pepper. Drizzle with melted Q.B.B. ghee and roast for 10 minutes or until the fish flakes easily.
5. In the meanwhile, open the can of beans, drain well, rinse well in hot water and drain again.
6. Place the drained beans into a blender; add in the balance of the Q.B.B. ghee, garlic, basil stalks, some of the remaining lemon zest, lemon juice and stock.
7. Using pulse setting of blender, grind into a thick rough puree. Season with salt and pepper.
To serve – divide the beans and tomatoes between 4 plates; top with the baked fish and then scatter the basil leaves and remaining lemon zest. Place the baked tomatoes next to it