Chilli Lime Cod with Rice and Sweetcorn Salad
found in Mains - Fish
 | 9 SPs |
|
Prep: 20 minutes
Cook: 25 minutes
Difficulty:
Challenging
You usually find cod in a fish and chip supper, but it also works well with punchy chilli and zesty lime. Served with brown rice and salad, this light dinner is a doddle to make.
Ingredients
- 200g brown rice
- 600g cod fillets
- 2 limes, juiced
- 1⁄2 tsp smoked paprika
- 1⁄2 tsp ground cumin
- 1⁄2 red chilli, finely chopped
- 5 sprays calorie controlled cooking spray
- 400g sweetcorn, drained
- 1 bunch(es) coriander leaves
- 1 lime, juiced
- 1⁄2 red chilli, sliced
- 1 red pepper, diced
For The Salad
Directions
1
Preheat the oven to 200°C / 180°C (fan oven) / 395°F / Gas Mark 6. Cook the rice to pack instructions then drain well and set aside.
2
While the rice is cooking, prepare the fish. Put the cod fillets in a shallow dish, then combine the lime juice, paprika, cumin and chopped red chilli in a jug. Pour the lime mixture over the cod, then cover and chill in the fridge while you prepare the sweetcorn salad.
3
In a small bowl, combine the sweetcorn, coriander, lime juice, chilli and red pepper. Season to taste and then cover and set aside to let all the flavours absorb.
4
Transfer the prepared cod fillets to a baking tray line with baking paper. Pour over the marinade and mist with cooking spray. Bake for 10-12 minutes, until the cod is just cooked through and flakes easily.
5
Divide the brown rice and sweetcorn salad between plates, top with the fish and serve with the lime wedges.
