Cod marinated in pepper salsa

Name: Cod marinated in pepper salsa
Cuisine: Mediterranean, Latin American, American
Ingredients: 2 red romano peppers, stalks and seeds discarded, roughly chopped; 2 tomatoes, quartered and deseeded; 1 red chilli, cut in half lengthways and deseeded; ½ tsp smoked paprika; 3 garlic cloves, peeled and crushed; 4 limes, zest finely grated and juiced, to get 3 tbsp of each; 1 tbsp ground coriander; 1 tbsp ground cumin; Salt; 600g sustainably sourced skinless and boneless cod, cut into four equal pieces; 6 tbsp olive oil; 1 large onion, peeled and finely chopped; 280g short-grain white rice; 500ml chicken stock; 5g coriander leaves, finely shredded

4 steps

Updated at: Thu, 17 Aug 2023 02:48:53 GMT

Nutrition balance score

Great

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories675.5 kcal (34%)

Total Fat25 g (36%)

Carbs76.7 g (29%)

Sugars8 g (9%)

Protein35.6 g (71%)

Sodium464.9 mg (23%)

Fiber4.6 g (16%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

2red romano peppers

stalks and seeds discarded, roughly chopped

2tomatoes

quartered and deseeded

1red chilli

cut in half lengthways and deseeded

½ tspsmoked paprika

3garlic cloves

peeled and crushed

4limes

zest finely grated and juiced, to get 3 tbsp of each

1 Tbspground coriander

1 Tbspground cumin

salt

600gskinless and boneless cod

sustainably sourced, cut into four equal pieces

6 Tbspolive oil

1onion

large, peeled and finely chopped

280gshort-grain white rice

500mlchicken stock

5gcoriander leaves

finely shredded

Instructions

Step 1

Put the first four ingredients in a food processor with one garlic clove, half the lime zest, a tablespoon of lime juice, half the ground coriander and cumin, and a teaspoon of salt. Blitz to a coarse salsa

Step 2

Put the cod in a large bowl and season with a quarter-teaspoon of salt. Pour over half the salsa, and toss with your hands to coat the fish. Put the rest of the salsa in a bowl, to serve. Leave the cod to marinate while you cook the rice.

Step 3

Heat the oven to 230C. On a high flame, heat two tablespoons of oil in a large, high-sided ovenproof saute pan for which you have a lid. Add the remaining two garlic cloves, the remaining ground coriander and cumin, the onion and a half-teaspoon of salt, and fry for six to eight minutes, stirring now and then, until dark golden brown. Stir in the rice, stock, 80ml water, the remaining two teaspoons of lime zest and a tablespoon of lime juice. Cover the pan and bake for 25-30 minutes, until the rice is cooked. Don’t worry if it goes crisp at the bottom – this just adds to the texture and flavour.

Step 4

About halfway through cooking the rice, coat the cod pieces with the remaining two tablespoons of oil and arrange on an oven tray lined with greaseproof paper. Bake for 10 minutes, until cooked through and beginning to crisp, then arrange the cod (and any juices on the tray) on top of the rice. Drizzle with the remaining lime juice, scatter over the coriander and serve with the remaining salsa on the side.