Cuban-Style Mojo Hake With Black Bean & Coriander Rice

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Cut your orange[s] in half, then cut half your orange[s] into 1 orange wedge per person

Strip your coriander leaves from their stalks and chop the stalks finely, then roughly chop the leaves and keep separate

Peel and finely chop (or grate) your garlic

Add the juice of the remaining orange halves (save the wedges for garnish!) to a small bowl with your ground cumin, dried oregano, chilli flakes (can't handle the heat? Go easy!), chopped coriander stalks, cider vinegar and half the chopped garlic (you'll use the rest later!)

Add a drizzle of olive oil and a very generous pinch of salt and pepper

Mix until fully combined – this is your mojo-style marinade

Peel and finely slice your red onion[s]

Deseed your sweet pointed pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into thin strips

Add the sliced red onion and sliced pepper to one side of a baking tray (or two!) with a drizzle of olive oil and a pinch of salt, and give everything a good mix up

Add your white long grain rice to a pot with a lid with 175ml [230ml] [350ml] cold water and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 12-15 min or until all the water has absorbed and the rice is cooked

Once done, remove from the heat, and set aside (lid on) to steam until serving

Cut a large piece of tin foil and place your hake fillet[s] in the centre of the foil

Pour the mojo-style marinade over the hake, then scrunch the edges of the foil together around the fish to form a tightly sealed parcel

Tip: Cooking for 3 or more? Make 2 separate parcels!

Add the foil parcel[s] to the other side of the baking tray[s]

Put the tray[s] in the oven for 15 min or until the fish is cooked through and the onion has softened – this is your Cuban-style mojo hake & roast veg

Tip: Your fish is cooked once it turns opaque and flakes easily

Meanwhile, drain and rinse your black beans, then pat dry with kitchen paper

Add the drained black beans to the cooked rice with half the chopped coriander leaves (save the rest for garnish!), the remaining chopped garlic and a generous pinch of salt

Mix it all together and cook over a medium-low heat for 1-2 min or until warmed through – this is your black bean & coriander rice