- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 4 skinless cod fillets, about 175g/6oz each
A popular mild-flavoured saltwater fish mainly found in the Pacific and Atlantic oceans. Cod…
- 2 tbsp chopped coriander
- zest and juice 1 lemon
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 1 onion, chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 2 tsp cumin seeds
- 2 large carrots, grated
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 200g basmati rice
- 600ml vegetable stock
Heat the grill pan to high, then line with double thickness foil and curl up the edges to catch the juices. Brush lightly with oil and put the cod on top. Sprinkle over the coriander, lemon zest and juice and drizzle with a little more of the oil. Season with salt and pepper, then grill for 10-12 mins until the fish flakes easily.
Meanwhile, heat the remaining oil in a pan. Add the onion and cumin and fry for a few mins. Add the carrots and stir well, then stir in the rice until glistening. Add the stock and bring to the boil. Cover and cook gently for about 10 mins until the rice is tender and the stock absorbed. Spoon the rice onto 4 warm plates, top with cod and pour over the pan juices.
Increase your veg countAdd a handful of any of the following to the rice: broad beans, peas, grated courgette, shredded leeks, sweetcorn or some chopped red pepper.