EASY FISH SUP­PERS

De­li­cious and sim­ple dishes us­ing ei­ther cod, salmon or hal­ibut

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Co­rian­der cod with car­rot pi­laf

Serves 4 Prep 8 mins Cook 12-15 mins £ 2.30 per serv­ing 305 kcal, 7g fat, 1g sat. fat, 8g sugar 2 tbsp. olive oil 4 skin­less cod fil­lets, about 175g each 2 tbsp chopped co­rian­der zest 1 lemon and juiced 1 onion, chopped 2 tsp cumin seeds 2 large car­rots, grated 200g bas­mati rice 600ml veg­etable stock

1 Heat the grill pan to high. Line with dou­ble-thick­ness foil and curl up the edges to catch the juices. Brush lightly with oil and put the cod on top. Sprin­kle over the co­rian­der, lemon zest and juice and driz­zle with a lit­tle more oil. Sea­son with salt and pep­per, then grill for 10-12 mins un­til the fish flakes eas­ily.

2 Mean­while, heat the re­main­ing oil in a pan. Add the onion and cumin and fry for a few mins. Mix in the car­rots, then stir in the rice un­til glis­ten­ing. Add the stock and bring to the boil. Cover and cook gen­tly for 10 mins, or un­til the rice is ten­der and the stock ab­sorbed. Lay the cod on the rice and pour over the pan juices.

For a hit of green veg, add a side of wilted spinach or kale

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