Chilli lime cod with rice & sweetcorn salad
6
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
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
Ingredients
Brown Rice, dry
200 g
Cod, raw
4 fillet(s), medium
Lime Juice, Fresh
70 ml
Paprika
½ teaspoon(s), level
Ground Cumin
½ teaspoon(s), level
Chilli, green or red
½ individual
Calorie controlled cooking spray
4 spray(s)
Sweetcorn, tinned, drained
1 can(s), large
Coriander, fresh
1 tablespoon(s)
Chilli, green or red
½ individual
Lime Juice, Fresh
2 tablespoon(s)
Red pepper
1 medium
Instructions
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
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