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As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
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
8 plants
Low sat fat
Serving size
Ingredients
- 8 tsp garlic paste (Garlic, Olive Oil, Sea Salt, Citric Acid)
- 2 tbsp chermoula paste (Rapeseed Oil, Lemons (Lemon, Water, Salt), Onions, Capers, Garlic, Red Chilli, Turmeric, Cumin, Coriander Leaves, Coriander Seeds, Sweet Paprika, Parsley)
- 8 skewers
- 2 pepper
- 1 unwaxed lemon
- 2 onion
- 1 tbsp ground cumin
- 4 cod fillets (skin off) (Fish)
- 2 tbsp tomato purée
- 160g brown rice (brown rice (100%))
- 200g baby tomatoes
- 1 handful of fresh flat-leaf parsley
- 80g mixed salad leaves
Nutritional Information
Calories: 497
Protein: 43g
Carbs: 48g
Fat: 17g
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 peppers and 1 onion into 3cm squares. Cut the fish into 3cm 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. Zest over the lemon and toss to coat. Thread onto skewers then place onto a foil-lined baking tray and 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 golden brown and the fish is cooked.
- Heat a large frying pan with 2 tsp oil on medium-high heat. Add the onion and cook for 4-5 mins, until golden, then add the tomatoes, tomato puree, cumin and remaining garlic. Cook for 2 mins, then stir in the cooked rice. Mix to combine then stir through the parsley. Season with sea salt and black pepper.
- Serve the rice on plates with the skewers and salad leaves alongside. Season the salad with 2 tsp olive oil, a squeeze of lemon and a pinch of sea salt. Squeeze the remaining lemon over the skewers (to taste).
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