Filet of cod with mango salsa and creamy spiced rice

AUTHOR
Jennie Fields
DIFFICULTY
easy
RATING
4 4
COOK TIME
50 mins
TOTAL TIME
50 mins

Ingredients

Servings: 4
  • 3 Tomatoes
  • 1 Mango (e.g. flying mango)
  • 1 red onion
  • 3 Limes
  • 1 TABLESPOON Icing sugar
  • 10 TABLESPOONS good olive oil
  • 7-10 Tbsp salt, pepper
  • 180 g Basmati rice
  • 200 g Fresh cream
  • 7-10 Tbsp Peperoncini mixture
  • 4 piece(s) Cod fillet without skin (approx. 200 g each)
  • 50 g Butter
  • 100 g Frisée salad
  • 7-10 Tbsp Aluminium foil

Directions

  1. 1

    For the mango salsa, carve tomatoes crosswise and boil water over them. Rinse cold and remove the skin. Cut tomatoes into quarters, remove seeds and cut into small cubes. Peel the mango, cut the flesh off the stone and dice it just as small.

  2. 2

    Peel and chop the onion. Squeeze 2 limes. Mix lime juice and icing sugar, fold in 6 tablespoons of oil. Mix the tomato, mango and onion cubes with the sauce. Season with salt and pepper.

  3. 3

    For the spiced rice, cook Basmati in 400 ml salted water according to package instructions, drain if necessary. Warm up the crème fraîche and stir into the rice. Season to taste with peperoncini spice mixture.

  4. 4

    In the meantime, preheat the oven (electric cooker: 150 °C/circulating air: 125 °C/gas: see manufacturer). Rinse cod, pat dry and season with salt on both sides. Place in an ovenproof dish and cover with butter flakes.

  5. 5

    Cover with aluminium foil and cook in a hot oven for 8-10 minutes. Then leave to stand in the switched off oven for another 5 minutes.

  6. 6

    Clean the frisée and remove the thick middle stalk. Wash the salad and spin dry. Squeeze 1 lime. Mix juice and salt, fold in 4 tablespoons of oil. Mix with the frisée. Serve the rice with the cod.

  7. 7

    Spread mango salsa and frisée over it.

Nutrition Facts

KCAL
710 kcal
CARBS
39 g
FATS
40 g
PROTEINS
43 g