Smoky Cod and Mexican Style Spiced Sauce
with Bell Pepper, Spinach and Steamed Rice
Calories
:
521 kcalProtein
:
27.5g proteinTotal
:
15 minutesDifficulty
:
EasyCalorie 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 be present: 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
Nutrition Values
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
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Baking Tray
•Rolling Pin
•Sieve
•Kettle
•Large Saucepan
•Chopping Board
•Knife
•Large Frying Pan
Cooking Steps
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!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The sauce is well-seasoned and works nicely with the fish, though some found the Mexican spice mix quite intense and suggest using only half to let the smoky flavour come through.
- Ease of prep: This is a straightforward, quick dish to put together, with simple steps that are easy to follow.
- Suggestions: Use only half the spice mix if you prefer a milder heat; the honey and peanuts are worth keeping, as they add a pleasant contrast to the sauce.
- Portions: The cod portions were consistently flagged as too small, particularly for two or more people; supplementing with extra fish is worth considering.
