Cod with spiced rice salad

Heat 1 tbsp of the oil in a large frying pan over a medium-high heat. Fry the peppers and red onion for 8 mins until softened. Add the spring onions, paprika, chilli powder, garlic granules and ground coriander and fry for another 2 mins, stirring to coat everything in the spices. Mix in the cooked rice, then season to taste, transfer to a plate and set aside to cool.

In the same pan, heat the remaining oil over a high heat. Fry the padron peppers for 5 mins, turning occasionally, until blistered and soft.

Meanwhile, prepare the cod by mixing the oil, paprika and garlic granules together and brushing over the cod fillets. Heat another frying pan over a medium-high heat and cook the cod skin-side down for 4 mins until crisp, then flip and cook for a further 2 mins until cooked through but still flaky.

Mix the Florette Classic Crispy into the rice, then divide between two plates and serve with the cod and padron peppers on top.