Baked Tandoori Cod Fillet with Wilted Spinach and Lime & Coriander Rice

INGREDIENTS

Tandoori Fillet:
4 cod fillets
4 tbsp of Supreme Tandoori Masala
4 tsp oil

Lime & Coriander Rice:
1 tsp oil
½ cup Supreme Rice
1 cup chicken stock
Handful of chopped coriander
Juice of 1-2 limes
Ingredients for Wilted Spinach:
1 tbsp butter
500g baby spinach
½ tsp Supreme Coarse Black Pepper
Salt to taste

Garnish:
Yogurt sauce
Lemon wedges

METHOD

Rice:
Place a small pot over medium-high heat. Add oil and rice, mix well so each grain of rice is coated in oil. Stir in chicken stock and bring to a boil. Then reduce heat to simmer, cover and cook until rice is tender and has absorbed all the liquid (approximately 20 minutes). Add chopped coriander and desired amount of lime juice, and fluff rice up with a fork.

Fish:
Preheat oven at 200°c. Coat both sides of the cod fillet with 1 tsp oil and 1 tbsp of tandoori masala. Rub in masala well and repeat with remaining cod fillets. Bake in preheated oven for 10-12 minutes.

Spinach:
Heat a large frying pan. once hot, melt butter and add spinach, salt and pepper. Cook and continue to stir until spinach has wilted. Serve fish, rice and spinach together with yogurt sauce and lemon wedges