One Tray Korma Style Cod with Rice (HC)

Ingredients

• 1 skinless cod fillet (approx. 175g)

• 1 tsp curry powder

• ½ tsp lemon juice

• 1 tsp olive oil

• ¼ chicken stock cube (low sodium)

• 40ml boiling water

• 60g brown rice

• 50g green beans, diced

• ¼ yellow pepper, diced

• ¼ red pepper, diced

• 1 garlic clove, crushed

• 1 tbsp korma curry paste

• 100ml coconut milk

• 2 slices of lemon

• 1 tbsp full-fat Greek yoghurt

• 1 tbsp fresh coriander, finely chopped

Instructions:

1. Preheat the oven to 200°C / 180°C fan.

2. Add the cod fillet to a mixing bowl with curry powder, lemon juice and olive oil. Massage the seasoning into the fish and set aside.

3. Mix ¼ stock cube with 40ml boiling water until dissolved.

4. Add the rice, green beans, peppers and garlic to a large ovenproof dish and mix well.

5. Top with korma paste, coconut milk, stock and stir well.

6. Cover loosely with tin foil and bake for 40 minutes in the oven.

7. Remove from the oven, take off the tin foil, lay the cod fillet on top of the rice and top with lemon slices.

8. Bake for a further 10-15 minutes until the cod is cooked through and the rice is soft.

9. Top tip – if the rice is not cooked to your liking, remove cod at this stage and keep warm in tin foil and allow the rice to bake for a further 5-10 minutes.

10. To serve, top with a dollop of Greek yoghurt and a sprinkle of coriander.

11. Store in the fridge for 2-3 days for an easy food prep.

Dinner

Serves: 1

High Carb