A wonderfully fresh and vibrant dinner that's perfect for summer.
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Preheat the oven to 200°C, gas mark 6. Heat 1 tbsp oil in a large ovenproof frying pan over a high heat. Fry the onion for 5 minutes until turning golden. Turn the heat to medium, add the garlic and tomato purée and fry for 2 minutes. Add the tomatoes and fry for 2 more minutes.
Break up the rice as much as possible in the packs, then tip into the pan with 4 tbsp water. Stir for about 2 minutes until combined and heated through, then stir in half the parsley.
Sit the cod fillets on top of the rice, season and drizzle with the remaining oil. Cut 4 thin slices from the lemon and lay on the cod, then squeeze the remaining juice over the rice. Bake for 12-14 minutes until the fish is opaque and cooked through. Serve with the remaining parsley scattered over and a spoonful of crème fraîche.
Instead of basmati, use a pack of Wholegrain Wild & Red Rice in this recipe to boost the fibre content.
Typical values per serving when made using specific products in recipe
Energy | 1,945kJ/ 462kcals |
|---|---|
Fat | 14g |
Saturated Fat | 4.7g |
Carbohydrates | 49g |
Sugars | 12g |
Fibre | 4.9g |
Protein | 30g |
Salt | 0.7g |
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