Rhiannon Lambert
loader

SPICED COD FILLET WITH SWEET POTATO, RICE AND GREENS

  • icon
    25-30 minutes
  • icon
    1

Ingredients

  • 1 small – medium sweet potato sliced into wedges
  • 80g microwavable brown rice
  • 80g broccoli
  • 1 cod fillet
  • 1 tbsp olive oil
  • A pinch of chilli flakes
  • salt and pepper
recipe
  • icon
    25-30 minutes
  • icon
    1
recipe

Ingredients

  • 1 small – medium sweet potato sliced into wedges
  • 80g microwavable brown rice
  • 80g broccoli
  • 1 cod fillet
  • 1 tbsp olive oil
  • A pinch of chilli flakes
  • salt and pepper

Instructions

  1. Preheat the oven to 180 degrees Celsius
  2. Place to sweet potato wedges on a baking tray, and toss in olive oil and season with salt and pepper. Bake in the oven for 25 minutes until soft.
  3. On a separate baking tray, place the cod wrapped in tin foil or parchment paper and sprinkle with chiil flakes before parcelling it up. Bake in the oven for 15-20 minutes until cooked through.
  4. Boil the broccoli in a saucepan for 4-5 minutes and then drain. Microwave the rice for 1 minute. When the cod and potatoes are cooked, serve up with the rice and broccoli.

Other Recipes

  • TOFU SALAD WITH COURGETTE RIBBONS AND WALNUTS

  • VEGGIE COMBO, FETA AND CHICKEN

  • SCRAMBLED EGGS WITH PARSLEY, SOURDOUGH AND SALMON

SUBSCRIBE
SUBSCRIBE