Jerk-style roast vegetables 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.