Cod Fillet with Long Beans Puree and homemade Hummus

Healthy, simple,nutritious and tasty, this is what I want from my dishes and this is what I got from this meal. Ingredients:

- 2 haddock fillets

- baby carrots

- long beans

- asparagus

- 1 tin of chickpeas

- lemon

- sesame seeds

- rye bread

- curly parsley.

I cooked the cod in the oven for 15 minutes at 180 C in a sauce of lemon, curly parsley and rice oil. In the meantime boil the long beans and separately the carrots and asparagus adding some salt to the boiling water. Once the long beans are soft enough drain them saving a bit of water then blend them until you have a nice and smooth puree. For the hummus you'll need to drain the chickpeas putting aside some of their water. Blend them with the water, squeeze lemon, sesame seeds and a pinch of salt. At this point, the cod should be cooked and you can add all the ingredients to the baking tray or plate you choose for the serving.