Lemon & Coriander Cod with Carrot & Cauliflower Pilaf
Servings Prep Time
2people 15minutes
Cook Time
Servings Prep Time
2people 15minutes
Cook Time
For the Fish
For the Pilaf
To Prepare:
  1. Place the cod loins on a sheet of tinfoil in a grill pan, rub over the olive oil, splash on the lemon juice and season with salt and black pepper.
  2. Shred the coriander and sprinkle over the cod. Leave to one side while you prepare everything else.
  3. Peel and dice the onion.
  4. Peel and grate the garlic and ginger.
  5. Thinly slice the chilli.
  6. Add the onion, garlic, ginger and chilli to a large lidded frying pan with the coconut oil and cumin seeds.
  7. Cut the cauliflower in to very small florets, dice the stem in to similar sized pieces.
  8. Peel the carrot and parsnip then coarsely grate them both.
  9. Separately weigh out the rice and chickpeas, then make up the chicken stock.
To Cook:
  1. Preheat the grill to medium.
  2. Heat the large lidded frying pan over a medium heat and fry its contents for 3 minutes, stirring regularly.
  3. Add in the cauliflower and keep stirring for 2 more minutes.
  4. Add the grated vegetables, chickpeas and rice to the pan and stir well, lower the heat right down and pour in the stock.
  5. Cover the pan and leave to gently simmer for 15 minutes or until the rice is cooked and all the moisture is absorbed. If it gets dry, splash in a little more water.
  6. To cook the fish, place them under the grill and leave for 12 minutes.
  7. To serve, divide the pilaf between 2 bowls and top with the fish. Enjoy.
Recipe Notes

If you make this, let me know how it goes and share your photos.  I’d also love to hear how you adapt it to suit yourself.