This delicious Caribbean Style Jerk Spiced Cod has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Caribbean Style Jerk(ContainsMustard)
Olive Oil for the Marinade
Preheat your oven to 200°C. Chop the sweet potatoes into 2cm wide wedges (no need to peel). Pop the wedges onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary. When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
Meanwhile, peel and grate half the garlic (or use a garlic press). Pop the remaining (unpeeled) garlic into a small piece of foil with a drizzle of oil and scrunch to enclose it, then set aside. Halve the lime. In a large bowl, combine the Caribbean style Jerk, olive oil for the marinade (see ingredients for amount) and grated garlic. Season with salt and pepper, then squeeze in the juice of half the lime. Pop the cod into the bowl and turn in the marinade to coat well.
Line a baking tray with baking paper and lay the marinated cod on one side and the garlic parcel on the other. Once the sweet potato has roasted for about 15 mins, pop the cod baking tray onto the middle shelf and bake until the fish is cooked and the garlic is soft, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. The fish is cooked when opaque in the middle.
Meanwhile, trim the green beans. Heat a drizzle of oil in a frying pan on medium-high heat. Once the pan is hot, add the green beans and stir-fry until starting to char, 3-4 mins. Turn the heat down to medium, then add a splash of water and immediately cover with a lid or some foil. Allow to cook until the beans are tender, 4-5 mins. Remove the pan from the heat and season with salt and pepper. Cover to keep warm.
Next, pop the mayonnaise into a small bowl (see ingredients for amount). Once the garlic is roasted and cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork. Add to the bowl of mayo, season with salt and pepper, then mix together. Set the garlic aioli aside. Halve the chilli lengthways, deseed, then finely chop (see ingredients for amount).
When everything is ready, transfer the cod to your plates and sprinkle over the red chilli (use less if you don't like too much heat). Serve the wedges and green beans alongside with the garlic aioli for dipping. Cut any remaining lime into wedges for squeezing over. Enjoy!