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Jerk-style roast vegetables with lemon and thyme cod

Jerk-style roast vegetables with lemon and thyme cod


45 mins

20 mins

25 mins

Spice up your mid-week dinners with our jerk-style roast veggies, rice & peas with lemon and thyme cod.


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


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.