Cuban-Style Mojo Sole With Black Bean & Coriander Brown Rice

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

Cut your orange[s] in half, then cut half the orange 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 (save the wedge[s] for garnish!) to a small bowl with your ground cumin, dried oregano, chilli flakes (can't handle the heat? Go easy!), chopped coriander stalks (you'll use the leaves later!), cider vinegar and half the chopped garlic (save the rest for 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

Rinse your brown rice, add it to a pot with plenty of cold water and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 20-25 min or until it's tender with a slight bite

Once cooked, drain, return it to the pot and keep covered until serving

Cut 2 pieces of tin foil approx. the size of A4 paper and lay your sole fillet[s] in the middle of the foil, (doubling it up prevents any leakages!)

(Doubled your protein? Do this in batches!)

Pour the mojo-style marinade over the sole, then scrunch the edges of the foil together around the sole to form a tightly sealed parcel[s]

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 sole is cooked through and the onion has softened – this is your Cuban-style mojo sole & 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 brown 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 brown rice