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Smoky Cod and Mexican Style Spiced Sauce

with Bell Pepper, Spinach and Steamed Rice
3.5(467)
Emma Blanchet
Emma BlanchetUpdated on February 12, 2026
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Calories
: 
521 kcal
Protein
: 
27.5g protein
Total
: 
15 minutes
Difficulty
: 
Easy
Allergens:
  • Fish
  • Peanut
  • Nuts
  • Pistachio nuts
  • Pecan Nuts
  • Almonds
  • Cashew nuts
  • Macadamia Nuts
  • Sesame
  • Hazelnuts
  • Walnuts
  • Brazil nuts
  • May contain traces of allergens
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.
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

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.
•Baking Tray
•Rolling Pin
•Sieve
•Kettle
•Large Saucepan
•Chopping Board
•Knife
•Large Frying Pan

Cooking Instructions and Tips

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!

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