Ginger baked cod with veggie rice
- 400g frozen cod fillets
- 3tbsp Asda Easy Ginger
- 2 cloves garlic, crushed
- 1tbsp reduced-salt soy sauce
- 1tbsp rapeseed oil
- 1 red onion, sliced
- 1 red and 1 green pepper, chopped
- 150g frozen sweetcorn
- 250g pack Asda Basmati Micro Rice
- 200g pak choi, quartered
- 2 spring onions, sliced
- 1 lime, cut into wedges, to serve
Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with nonstick baking paper.
Put the frozen cod fillets onto the tray. Mix together the ginger, garlic and soy sauce and spoon over the fish. Bake for 25-30 mins until cooked through.
Heat the oil in a large frying pan or wok. Fry the red onion and peppers for 5-7 mins until starting to colour. Add the frozen sweetcorn and cook for another 2-3 mins.
Heat the rice according to the pack instructions. Add to the veg in the pan and stir-fry for 2-3 mins until well combined.
Meanwhile, steam the pak choi according to the pack instructions.
Divide the cod, fried rice and pak choi between 4 plates. Sprinkle with the spring onions and serve with the lime wedges, to squeeze over.