Main meal
Caribbean Baked Cod with Rice and Peas
5.0 / 5 from 2 reviews
Serves: about 4 people. Portion size: about 420g per person. Nutrition is estimated per 100g of finished dish.
Main mealcaribbeancodriceDairy freeGluten freeLow Saturated FatNut free
Estimated Nutrition (per 100g finished recipe)
- Calories
- 149 kcal
- Protein
- 9.2 g
- Carbohydrate
- 18.8 g
- of which sugars
- 1 g
- Fat
- 3.8 g
- of which saturates
- 1.5 g
- Fibre
- 2.2 g
- Salt
- 0.39 g
Ingredients
- 4 cod fillets
- 1 tbsp jerk seasoning
- 1 lime, juiced
- 2 tbsp olive oil
- 300g long grain rice
- 400ml light coconut milk
- 300ml water
- 400g kidney beans, drained
- 4 spring onions, sliced
- 2 thyme sprigs
- 1 garlic clove, crushed
- Salt and black pepper
Method
Rub the cod with jerk seasoning, lime juice, half the oil, salt, and pepper.
Rinse the rice, then simmer with coconut milk, water, kidney beans, spring onions, thyme, and garlic until tender.
Bake the cod at 200C/180C fan/gas 6 for 12-15 minutes until flaky.
Fluff the rice and peas, discard the thyme stems, and serve with the cod and extra lime.
Reviews
This tasted fresh and satisfying without feeling complicated. A keeper for me.
Steve 2Lovely recipe. The seasoning felt right and the finished dish looked great on the table.
Roger Thorogood