CHILLI & LIME COD WITH RICE & SWEETCORN SALAD

5 SmartPoints per serving Serves 4

200g brown rice 4 x 150g cod loin fillets Juice of 2 limes ½ tsp smoked paprika ½ tsp ground cumin ½ red chilli, finely chopped Calorie-controlled cooking spray Lime wedges, to serve

For the salad

340g tin sweetcorn, drained Handful fresh coriander, leaves picked and chopped Juice of 1 lime ½ red chilli, sliced 1 red pepper, diced 180c, gas 6. Cook the rice to pack instructions then drain well and set aside. As the rice is cooking, put the cod in a dish, then combine the lime juice, paprika, cumin and red chilli in a jug. Pour the lime mix over the cod. Cover and put in the fridge. In a bowl, combine the sweetcorn, coriander, lime juice, chilli and red pepper. Season, cover and set aside to let the flavours absorb. Transfer the cod fillets to a tray lined with baking paper and mist with cooking spray. Bake for 10-12 minutes, until the cod is just cooked through and flakes easily. Divide up the brown rice and sweetcorn salad, top with the fish and serve with lime wedges.