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95p/100mlPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Preheat the oven to 200ºC, gas mark 6. Heat 1 tbsp oil in a large ovenproof frying pan over a medium heat. Fry the garlic for 1 minute until fragrant, then add the beans and fry for 1 minute more. Add the paprika and tomatoes and cook for another 2-3 minutes.
Stir in the rice, add the stock and salt, then bring to the boil. Transfer the pan to the oven and bake, uncovered, for 15 minutes.
Remove the pan from the oven, sit the prawns and cod on top, then drizzle with the remaining 1 tbsp oil. Season the fish and bake for a final 8 minutes, or until the fish is opaque and flakes easily with a fork and the prawns are pink, opaque and cooked through. Leave to stand for 2-3 minutes, then serve with the parsley and lemon wedges.
If you can’t find runner beans, you could use frozen peas or broad beans in this recipe instead.
Typical values per serving when made using specific products in recipe
Energy | 1,843kJ/ 437kcals |
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Fat | 9.3g |
Saturated Fat | 1.6g |
Carbohydrates | 44g |
Sugars | 4.1g |
Fibre | 5g |
Protein | 41g |
Salt | 1.1g |
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