Photo of Chilli lime cod with rice & sweetcorn salad by WW

Chilli lime cod with rice & sweetcorn salad

Total Time
30 min
10 min
20 min
You usually find cod in a fish-and-chip supper, but it also works well with punchy chilli and zesty lime. Served with brown rice and salad, this light dinner is a doddle to make


Brown Rice, dry

200 g

Cod, raw

4 fillet(s), medium

Lime Juice, Fresh

70 ml


½ teaspoon(s), level, smoked

Ground Cumin

½ teaspoon(s), level

Chilli, green or red

½ individual, finely chopped

Calorie controlled cooking spray

4 spray(s)

Sweetcorn, tinned, drained

1 can(s), large

Coriander, fresh

1 tablespoon(s), roughly chopped

Chilli, green or red

½ individual, sliced

Lime Juice, Fresh

2 tablespoon(s)

Red pepper

1 medium, diced


  1. Preheat the oven to 200°C, fan 180°C, gas mark 6. Cook the rice to pack instructions then drain well and set aside.
  2. While the rice is cooking, prepare the fish. Put the cod fillets in a shallow dish, then combine the lime juice, paprika, cumin and chopped red chilli in a jug. Pour the lime mixture over the cod, then cover and chill in the fridge while you prepare the sweetcorn salad.
  3. In a small bowl, combine the sweetcorn, coriander, lime juice, chilli and red pepper. Season to taste and then cover and set aside to let all the flavours absorb.
  4. Transfer the prepared cod fillets to a baking tray lined with baking paper. Pour over the marinade and mist with cooking spray. Bake for 10-12 minutes, until the cod is just cooked through and flakes easily.
  5. Divide the brown rice and sweetcorn salad between plates, top with the fish and serve with the lime wedges