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Fish cocktails with Mexican-style rice

Fish cocktails with Mexican-style rice

Total Time
40 min
10 min
30 min


WW Quinoa-crusted fish cocktails

12 individual, frozen

Brown basmati rice

cup(s), (65g)


2 cob(s), small, (2 x 50g )

Red onion

1 medium, halved, thinly sliced


1 clove(s), crushed

Dried oregano

1 tsp

Smoked paprika

1 tsp

Red capsicum

1 medium, thickly sliced

Baby spinach

120 g

Reduced fat feta cheese

45 g, crumbled

Fresh coriander

½ cup(s), leaves


2 tbs, in brine, drained, sliced


1 medium, cut into wedges, to serve

Oil spray

3 x 3 second spray(s)


  1. Preheat oven to 200°C. Arrange fish cocktails on a non-stick baking tray and lightly spray with oil. Bake for 30 minutes, or until golden and cooked through.
  2. Meanwhile, cook rice following packet instructions. Lightly spray a grill pan with oil and heat over high heat. Cook corn, turning occasionally, for 10 minutes, or until lightly charred. Transfer to a plate, cover with foil and set aside.
  3. Lightly spray a large non-stick frying pan with oil and heat over medium heat. Cook onion for 2-3 minutes, stirring until softened. Add garlic, oregano and paprika, cook, stirring for 1 minute. Add capsicum and a splash of water, cook, stirring for 3-5 minutes, until tender. Add cooked rice and spinach and stir until spinach is just wilted. Remove from heat. Cut corn kernels from cobs and stir through rice. Season with salt and pepper.
  4. Divide rice and fish cocktails among 4 serving plates. Sprinkle with feta, coriander and jalapenos. Serve with lemon wedges.