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Cod with chilli dressing
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2 cod loins (about 300g)
2 tbsp Thai sweet chilli sauce
1 tbsp light soy sauce
1 essential Waitrose Lime, zest and juice
250g pouch brown basmati rice
½ x 28g pack coriander, chopped
1. Preheat the oven to 200°C, gas mark 6.
2. Place the cod loins in a small roasting tin. Mix together the chilli and the soy sauces, and the zest and juice of the lime, then drizzle 2 tbsp over the fish. Bake the cod for 15-20 minutes until just cooked through.
3. Meanwhile, cook the rice according to the pack instructions, mix with the coriander and top with the cod. Drizzle over the rest of the chilli dressing and serve.
Typical values per serving:
low in fat