West African-Style Peanut Cod With Tomato Spiced Rice

Preheat the oven to 240°C/ 220°C (fan)/ gas 9 and boil a little water in a kettle

Peel and finely slice your brown onion[s]

Heat a pot with a matching lid with a drizzle of vegetable oil over a medium heat

Once hot, add the sliced onion with a pinch of salt and cook for 4-5 min or until slightly softened

Cut your lime[s] into wedges

Add your peanut butter to a bowl with your ginger & garlic paste, soy sauce, ground cumin and the juice of half the lime wedge[s] and mix until fully combined

Gradually whisk in 4 tbsp [5 tbsp] [6 tbsp] boiled water, a little at a time, until a smooth, thick sauce remains – this is your peanut sauce

Once the onion is slightly softened, reduce the heat to low

Add your tomato paste, ground paprika and chilli flakes (can't handle the heat? Go easy!), stir it all together and cook for 1 min or until fragrant

Once fragrant, add your white long grain rice with 300ml [390ml] [600ml] cold water and the vegetable stock mix 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 – this is your tomato spiced rice

Whilst the rice is cooking, cut a large piece of tin foil approx. the size of an A3 sheet of paper

Add your fish fillet[s] to the middle of the foil

Pour the peanut sauce evenly over the fish fillet[s]

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

Scrunch the edges of the foil together around the fish to form a sealed parcel[s]

Add the parcel[s] to a baking tray

Put the tray in the oven for 12 min or until the fish is cooked through – this is your West African-style peanut fish

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

While the fish is in the oven, trim your green beans and chop in half

Add the chopped beans to a large piece of tin foil with 1 tbsp [1 1/2 tbsp] [2 tbsp] cold water, a drizzle of olive oil and a pinch of pepper

Scrunch the foil around the beans to form a tightly sealed parcel and add to a baking tray (cooking for 4? Make 2 separate parcels!), then put the tray in the oven for 10-12 min or until the beans are tender