Jerk-spiced sea bass with rice & peas
9
Points® value
Total Time
50 min
Prep
20 min
Cook
30 min
Serves
4
Difficulty
Easy
This fiery Caribbean-style dish is served with
traditional rice and peas – where the peas are actually
kidney beans – and a fresh salsa.
Ingredients
Spring Onions
3 medium
Brown basmati rice, dry
225 g
Reduced fat coconut milk, tinned (7.7% Fat)
200 ml
Kidney Beans, cooked
1 can(s), small, drained, including liquid
Thyme, Fresh
3 sprig(s)
Chilli, green or red
1½ individual
Cloves, Whole or Ground
2 individual
Salt
2 teaspoon(s)
Morrisons Hot & Spicy Jerk Paste
30 g
Sea Bass, Raw
4 fillet(s), medium
Cherry Tomatoes
15 individual, finely diced
Cucumber
150 g, finely diced
Lime Juice, Fresh
2 tablespoon(s)
Calorie controlled cooking spray
4 spray(s)