Blackened fish with corn rice

• White fish fillets, frozen480 g
• Basmati rice300 g
• Sweetcorn (tin)1 tin
• Peppers1 pepper
• Spring onions1 bunch
• Butter30 g
• Lemons1 lemon

Also uses from the cupboard: vegetable oil, table salt, ground black pepper, dried mixed herbs, paprika, ground cumin, chilli flakes. Missing any? You can add them to your shop on the shopping list.

Usually contains: Fish, Milk.

Always check the label. Products vary by shop and brand, so check what you actually buy for allergens and anything else you avoid.

Method

1. Cook the rice following the pack instructions.300 g basmati rice
2. Mix 2 teaspoons of paprika, a teaspoon of dried thyme, half a teaspoon of cumin, a pinch of cayenne and half a teaspoon of salt. Pat the fish fillets dry and coat them in the spice mix.480 g white fish fillets, frozen
3. Melt the butter with a teaspoon of oil in a frying pan over a high heat. Cook the fish for 3 minutes on each side, until dark and crusted outside and flaking in the middle.30 g butter
4. Dice the pepper and slice the spring onions. Stir them into the hot rice with the drained sweetcorn.1 tin sweetcorn1 pepper1 bunch spring onions
5. Serve the fish on the rice with lemon wedges to squeeze over.1 lemon

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