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Cod Pintxos Skewers with Spanish Tomato Rice
Turn your dinner table into a Spanish tapas bar with these flavourful cod skewers. Marinate sustainably caught cod with vibrant chermoula paste, garlic and lemon. Serve with classic Spanish tomato-infused rice, spiced with plenty of smoked paprika. A fresh green salad on the side for a touch of green.
Prep in 10
High protein
7 plants
Low sat fat
Serving size
Ingredients
- 2 tbsp tomato purée (use half)
- 2 tsp ground cumin (use half)
- 1 handful of fresh flat-leaf parsley (use half)
- 4 tsp garlic paste (use half) (Garlic, Olive Oil, Sea Salt, Citric Acid)
- 4 skewers
- 1 pepper (use half)
- 1 unwaxed lemon (use half)
- 75g seasonal tomatoes (use half)
- 1 tbsp chermoula paste (use half) (Rapeseed Oil, Lemons (Lemon, Water, Salt), Onions, Capers, Garlic, Red Chilli, Turmeric, Cumin, Coriander Leaves, Coriander Seeds, Sweet Paprika, Parsley)
- 40g mixed salad leaves (use half)
- 80g brown rice (use half) (brown rice (100%))
- 1 onion (use half)
- 1 cod fillet (skin off) (Fish)
Nutritional Information
Calories: 612
Protein: 44g
Carbs: 51g
Fat: 28g
Ingredients
- 1 handful of fresh flat-leaf parsley
- 1 pepper
- 40g mixed salad leaves
- 2 tbsp tomato purée
- 2 tsp ground cumin
- 80g brown rice (brown rice (100%))
- 2 cod fillets (skin off) (Fish)
- 75g seasonal tomatoes
- 4 tsp garlic paste (Garlic, Olive Oil, Sea Salt, Citric Acid)
- 1 onion
- 1 tbsp chermoula paste (Rapeseed Oil, Lemons (Lemon, Water, Salt), Onions, Capers, Garlic, Red Chilli, Turmeric, Cumin, Coriander Leaves, Coriander Seeds, Sweet Paprika, Parsley)
- 4 skewers
- 1 unwaxed lemon
Nutritional Information
Calories: 612
Protein: 44g
Carbs: 51g
Fat: 28g
Cod Pintxos Skewers with Spanish Tomato Rice
Turn your dinner table into a Spanish tapas bar with these flavourful cod skewers. Marinate sustainably caught cod with vibrant chermoula paste, garlic and lemon. Serve with classic Spanish tomato-infused rice, spiced with plenty of smoked paprika. A fresh green salad on the side for a touch of green.
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Cooking Instructions
- Preheat the oven grill on high heat. Bring a large saucepan filled with salted hot water to a boil. Add the rice and boil for 25-30 mins, until cooked, then drain.
- Dice the pepper and half the onion into 3cm squares. Zest the lemon. Cut the fish into bite-sized pieces. Transfer everything to a bowl and mix with the chermoula, half the garlic paste, 2 tbsp oil, a pinch of sea salt and black pepper. Thread onto skewers and place onto a foil-lined baking tray. Set aside.
- Finely dice the remaining onion. Halve the tomatoes. Roughly chop the parsley. Quarter the lemon. Place the skewers under the grill for 5-8 mins, until the fish is cooked through.
- Heat a large frying pan with 1 tsp oil on medium-high heat. Add the onion and cook for 4-5 mins, until golden. Add the tomatoes, tomato puree, cumin and remaining garlic. Cook for 2 mins, then stir in the drained rice and parsley. Mix to combine. Season to taste with sea salt and black pepper.
- Serve the rice on plates topped with the skewers. Serve the salad on the side, drizzled with 2 tsp olive oil and a squeeze of lemon. Squeeze the remaining lemon over the fish (to taste).
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