Marinate the cod fillets in the olive oil, Jamaican Jerk Seasoning, lime zest and half the juice. Cover and refrigerate for up to 2 hours.
Pre-heat the oven to 180゜C, 350゜F, Gas Mark 4 and cook the cod fillets on a lined baking tray for 10-12 minutes, until cooked through.
In the meantime, pour the basmati rice into a pan, add the coconut milk, cover and cook on the hob for 15 minutes on a low-medium heat, until the rice has been cooked through (you may need to top up with water if the coconut milk dries out before the rice cooks).
Cover with the rest of the lime juice, spring onions and chilli. Stir, season to taste and serve with the cod.
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