The fragrance from the cinnamon and the allspice and the beautifully flakey fish, partnered with the fresher than fresh mango salsa. Heaven in a mouthful.
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Serves
4
Cooked Rice
Cod
Onion
Spring Onion
Bell Pepper
Lime
Mango
Scotch Bonnet Chilli
Cherry Tomatoes
Vegetable Stock
Cinnamon
Thyme
Coriander
Ground All Spice
Salt
Black Pepper
Olive Oil
Ben Lebus
Ben Lebus is the CEO and founder of Mob. Ben has always been passionate about food and learnt to cook from his father, who ran an Italian restaurant for a number of years. You can regularly find him cooking (and eating) some sort of puttanesca.
Be careful not to over-steam the cod.
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content.
Serves
4
Cooked Rice
Cod
Onion
Spring Onion
Bell Pepper
Lime
Mango
Scotch Bonnet Chilli
Cherry Tomatoes
Vegetable Stock
Cinnamon
Thyme
Coriander
Ground All Spice
Salt
Black Pepper
Olive Oil
Unlock Mob Premium
- Unlimited access to 3000+ recipes
- Plan your meals with ease
- Organise and save your favourite recipes
Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Coat your cod with a drizzle of olive oil, allspice, and salt. Grate one of your scotch bonnets over the cod and rub everything in, then marinate for 15 minutes.
Step 2.
To make your salsa, slice half of the tomatoes in half, chop up the mango, spring onion, and coriander, then squeeze the juice of the lime on top. Mix it all up in a bowl with some salt, pepper and olive oil.
Step 3.
Heat up a glug of olive oil in a pan whilst you slice your onions and peppers. Then, add your onions and peppers to the pan along with allspice, cinnamon, thyme; grate in your other scotch bonnet and cook on a low heat. Fry until the onions have softened, then add the remaining tomatoes.
Step 4.
Once the tomatoes have softened, add your veggie stock and bring to the boil before adding your cod. Cover to steam for 10 minutes.
Step 5.
Cook your Caribbean rice & peas according to the packet instructions.
Step 6.
Portion up your rice with the cod then garnish with your salsa and get stuck in!
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