One Pot Cod & Mexican-Style Rice With Lime Mayo

Before you begin...

This recipe takes around 5-10 min to prep, so get your casserole dish and all your ingredients ready, then wash your fruit and veg

Note: Make sure your dish is oven-proof and safe to use on the hob. Don't have one? Start cooking in a large, wide-based pan then transfer to an oven-proof dish and cover tightly with foil

Now, let's get started!

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

Boil a full kettle

Heat a large, wide-based, hob-safe oven-proof casserole dish with a matching lid with a drizzle of vegetable oil over a medium-high heat

Cut your lime[s] into quarters

Peel and roughly chop your shallot[s]

Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and chop roughly

Add the chopped shallot and chopped pepper to the dish

Dissolve your vegetable stock mix in 300ml [450ml] [600ml] boiled water with your chipotle paste (can't handle the heat? Go easy!), tomato paste, roasted garlic paste and a generous pinch of salt – this is your smoky stock

Add half your ground smoked paprika to the dish with your basmati rice

Add the smoky stock with your chopped tomatoes, give everything a good mix up and bring to the boil over a high heat

Once boiling, top with your fish fillet[s] and sprinkle over the remaining ground smoked paprika and a pinch of pepper

Cover with a lid and put the dish in the oven for 25-30 min or until the rice is cooked and the fish is cooked through – this is your one pot fish & Mexican-style rice

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

Combine your mayo and the juice of half the lime quarters with a pinch of pepper – this is your lime mayo

Use this time to clear up, set the table, have a cup of tea or simply chill!