Roast turkey with vegetable medley and gravy
The cold has crept in, and there’s nothing quite like the warmth of a hearty […]
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Servings 4
Total 45 mins
Prep 20 mins
Cook 25 mins
Spice up your mid-week dinners with our jerk-style roast veggies, rice & peas with lemon and thyme cod.
Ingredients:
400g cod
300g white basmati rice
50g kidney beans, tinned
200ml coconut milk
½ red onion
1 fresh tomato
1 pepper
½ lemon
Thyme to taste
Jerk Seasoning:
1 pinch black pepper
1/2 teaspoon Smoked paprika
1/2 teaspoon cumin
1/2 teaspoon dried thyme
1/2 teaspoon dried chives
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 pinch cayenne pepper
1 pinch ground cinnamon
1 pinch ground ginger
30ml olive oil
Directions:
Combine olive oil with jerk seasoning herbs and spices. Use this mixture to marinate the vegetables and cod. Bake them in a preheated oven for approximately 25 minutes. Enhance the flavor of the cod with a touch of lemon and thyme.
While the cod and vegetables are cooking, bring rice to a boil. Near the end of the cooking time, stir in coconut milk and kidney beans.
Present the rice, cod, and vegetables as separate components when serving.