Grilled Lemon Scented Coley
with Veggie Packed Golden Pilaf
Coley is a mild tasting white fish with a a similar meaty texture to cod making it a really versatile ingredient to cook with. Seasoned with fresh lemon zest, a drizzle of olive oil, and baked until opaque in the centre, it’s flaky texture works really well with the vegetable-packed turmeric rice. Serve with a cooling dollop of yoghurt and finish off with some fresh chilli for those who like the heat. This is a real dinner winner the whole family will love.
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 war 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.
Ingredients
1
Bell Pepper
1
Echalion Shallot
2
Coley Fillet
150
Basmati Rice
15
Flaked Almonds
(Contains Nuts May contain Sesame, Nuts, Peanut)
½
Red Chilli
1
Ground Turmeric
½
Lemon
1
Courgette
(May contain Celery)
½
Vegetable Stock Powder
1
Carrot
75
Low Fat Natural Yoghurt
(Contains Milk)
Not included in your delivery
300
Water for the Rice
Nutritional information
Utensils
Instructions
Halve, peel and finely chop the shallot. Halve the pepper and discard the core and seeds. Chop into small pieces. Trim the courgette then quarter lengthways. Chop widthways into small pieces. Trim the carrot (no need to peel) then coarsely grate.
Heat a splash of oil in a large saucepan on medium heat. Add the shallot, pepper and courgette and cook, stirring, until softened, 3-4 mins. Stir in the rice, stock powder and turmeric.
Pour the water (see ingredients for amount) into the pan and bring to the boil. Once boiling, lower the heat to medium and pop a lid on the pan. Leave to cook for 10 mins, then remove the pan from the heat. Remove the lid and quickly add the carrot (don't stir) then replace the lid and leave to the side for another 10 mins or until ready to serve . TIP: The rice will finish cooking in its own steam.
Meanwhile, preheat your grill to high and line a baking tray with foil. Zest the lemon then chop into wedges. Halve the chilli lengthways, deseed and finely chop. Pop the coley fillets onto the prepared baking tray. Season with salt and pepper and sprinkle over the lemon zest. Drizzle with oil then rub the flavourings all over the fish. IMPORTANT: Remember to wash your hands and equipment after handling raw fish.
Have a clear down then pop the coley under the grill and cook for 6-8 mins. IMPORTANT: The fish is cooked when opaque in the centre.
Fluff up the rice with a fork and season to taste with salt, pepper and a squeeze of lemon juice. Stir through the flaked almonds. Serve on plates topped with the grilled coley, a dollop of yoghurt and a sprinkling of chilli for those who want some kick. Serve any remaining lemon wedges on the side for squeezing over. Enjoy!
