Smoky Cod and Mexican Style Spiced Sauce
with Bell Pepper, Spinach and Steamed Rice
Calories
:
521 kcalProtein
:
27.5g proteinTotal
:
15 minutesDifficulty
:
Easy Calorie Smart
Allergens:
- Fish
- Peanut
- Nuts
- Pistachio nuts
- Pecan Nuts
- Almonds
- Cashew nuts
- Macadamia Nuts
- Sesame
- Hazelnuts
- Walnuts
- Brazil nuts
- May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
serving amount
2 unit(s)
Cod Fillets
(Contains: Fish)
1 sachet(s)
Mexican Style Spice Mix
150 grams
Basmati Rice
25 grams
Salted Peanuts
(Contains: Peanut May contain traces of: Nuts, Pistachio nuts, Pecan Nuts, Almonds, Cashew nuts, Macadamia Nuts, Sesame, Hazelnuts, Walnuts, Brazil nuts)
1 unit(s)
Bell Pepper
1 carton(s)
Tomato Passata
10 grams
Vegetable Stock Paste
40 grams
Baby Spinach
Not included in your delivery
1 tsp
Sugar for the Sauce
100 milliliter(s)
Water for the Sauce
1 tbsp
Honey
Nutritional information
Energy (kJ)2178 kJ
Energy (kcal)521 kcal
Fat9.1 g
of which saturates1.6 g
Carbohydrate86.3 g
of which sugars18.2 g
Dietary Fibre5.7 g
Protein27.5 g
Salt2.4 g
Potassium231.7 mg
Calcium7.8 mg
Iron0.3 mg
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
•Baking Tray
•Rolling Pin
•Sieve
•Kettle
•Large Saucepan
•Chopping Board
•Knife
•Large Frying Pan
Instructions
1
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Pat the cod dry with kitchen paper and season with salt and pepper.
- Spinkle over a third of the Mexican style spice mix. IMPORTANT: Wash your hands and equipment after handling raw fish
- Lay the cod onto a lined baking tray. When the oven is hot, roast on the middle shelf until the fish is cooked, 10-15 mins. IMPORTANT: The fish is cooked when opaque in the middle.
2
- Meanwhile, boil a half-full kettle.
- Pour the boiled water into a large saucepan with 0.25 tsp salt on high heat. Add the rice and cook for 10-12 mins.
- Once cooked, drain in a sieve and pop back in the pan.
- Cover with a lid and leave to the side until ready to serve.
- Meanwhile, halve the bell pepper and discard the core and seeds. Slice into thin strips.
- Crush the peanuts in the unopened sachet using a rolling pin.
3
- Heat a drizzle of oil in a large frying pan on medium-high heat.
- When hot, add the pepper and fry, 5-6 mins.
- Add the remaining Mexican style spice mix, fry, 1 min.
- Add the passata, vegetable stock paste, sugar and water for the sauce (see pantry for both).
- Simmer 3-4 mins. Add the spinach and cook until piping hot, 1 min more.
4
- Serve the rice and veg betwen serving bowls.
- Top with the baked fish.
- Drizzle the honey (see pantry) over the cod.
- Sprinkle the crushed peanuts all over to finish.
Enjoy!
