EASY FISH SUPPERS
Delicious and simple dishes using either cod, salmon or halibut
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