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Parsley, chilli and lime roasted cod served with peas, carrots and rice
Ingredients
Makes 4 servings
- 4 thick pieces cod steak
- 2 handfuls fresh parsley
- 1 tsp oregano
- 1 medium chilli
- 1 lime
- 2 tsp olive oil
- 3 carrots
- 200g wholegrain rice
- 6 tbsp frozen peas
Preparation
Preheat oven to 220 and baking sheet.
Slice carrots, begin cooking rice, chop parsley and chilli, quarter limes.
After the rice has been cooking for about 10 minutes, rub fish with oil, herbs and chilli, place on pre-heated baking sheet along with lime quarters, placing the majority of the parsley mix on top of the fish.
Steam carrots for 10 minutes, boil peas.
Serve fish on bed of rice alongside veg, squeeze lime over the fish.
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