Jamaican Jerk Cod

Jamaican Jerk Cod

Jamaican Jerk Cod

Prep Time
10 Minutes
Cook Time
15 Minutes
  • 4 boneless, skinless cod fillets

  • 2 teaspoons olive oil

  • 2 tablespoons Jerk Seasoning

  • Zest and juice of 1 lime

  • 275 grams (10 ounces) basmati rice

  • 150 millilitres (1/4 pint) reduced fat coconut milk

  • 1 large avocado, peeled and chopped

  • 1 spring onion, chopped

  • 1 chilli, chopped

  • Schwartz Sea Salt and Black Pepper to season


  • 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