Ingredients
- 2 tablespoons Quex rapeseed oil with lemon
- 300 grams cod fillets (make sure it's from a sustainable source)
- 2 tablespoons chopped coriander
- 1 onion chopped
- 1 teaspoon ground cumin
- 1 large carrot, coarsley grated
- 100 grams brown rice
- 300 milliliters vegetable stock, hot
Make it step by step
- Here's what you do
- Start with the rice because it takes longer than the fish. Heat most of the oil in a pan, fry the onions and cumin on a low heat for about 10 minutes until they are soft. Add the carrot, sti r well, add the rice, sti r well until it's all nice and glossy, add the stock. Bring it to the boil, put a lid o n, tu rn t he he at down and cook for 25 minutes (maybe a few minutes less, check it after 20 minutes).
- The fish needs to grill for 10 minutes, so do this a few minutes before, and time it right with the rice). Turn your grill on to high. Put 2 layers of foil on you r gril l pan, turnin g up the edges to contain an y juice s. Brush the foil with a little lemon oil, place the fish on the foil, sprinkle with the coriande r, seas on wi th sa lt and pepper, drizzle with a little oi l. Gr ill it for 10 minutes, or until it's flaky.
- Serve with the rice, pouring any cooking juices from the fish, and add a little sprig of coriander for decoration. Enjoy!
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Fiona Howarth Gander, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.