The kind of Mediterranean plate you make on repeat. lemon and herb, a proper crisp, and a finish of fresh herbs.
Free to cook
Prep everything first: chop the aromatics, measure the lemon and herb elements, and pat the cod dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the cod. Fry until deeply crisp and golden, then drain on paper and season straight away.
Stir in the chickpeas and the rest of the lemon and herb flavours, letting them cook out for a minute until fragrant.
Add the green beans along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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