Cod is a great source of stress-busting B vitamins and magnesium, so why not enjoy this easy peasy paella that’s also packed with three of your five-a-day, iron, folate and fibre
Prep:15 mins
Serves 2
1 tbsp rapeseed oil1 onion, finely chopped2 garlic cloves, chopped100g brown basmati rice1 tsp turmeric1 tsp smoked paprika500ml reduced-salt vegetable bouillon1large red pepper, deseeded and chopped1large courgette, diced125g frozen peas300g pack skinless Atlantic cod loins, cut into large chunks⅓ small pack parsley, chopped½ lemon, cut into wedges
STEP 1Heat the oil in a non-stick frying pan over a medium-high heat and fry the onion and garlic for a couple of mins to soften. Add the rice and spices, stir briefly, then pour in the bouillon and add the pepper. Cover the pan, reduce the heat and leave to simmer for 20 mins. Stir in the courgette, cover and cook for 10 mins more.STEP 2Add the peas and cod, cover the pan and cook for 10 mins more until the rice is cooked and the liquid has been absorbed. Toss with the parsley and serve with lemon wedges.
