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Jamaican Jerk Cod
Ingredients
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4 boneless, skinless cod fillets
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2 teaspoons olive oil
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2 tablespoons Jerk Seasoning
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Zest and juice of 1 lime
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275 grams (10 ounces) basmati rice
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150 millilitres (1/4 pint) reduced fat coconut milk
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1 large avocado, peeled and chopped
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1 spring onion, chopped
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1 chilli, chopped
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Schwartz Sea Salt and Black Pepper to season
Key Products
Instructions
- 1 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.
- 2 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.
- 3 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).
- 4 Cover with the rest of the lime juice, spring onions and chilli. Stir, season to taste and serve with the cod.
- 5
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