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Chilli Lime Cod & Smokey Tomato Rice

I’ll admit that of all foods that Fish is my Achilles Heel – I don’t know as much of a range of recipes with Fish as I do with meat or even vegetable. But, one thing I do know is flavour and spice, and I can find flavours to suit pretty much most things. So, after a rather meat-heavy few days, I fancied something a bit lighter with a fish dish.

As I’m a fan of all things spicy, I felt that lime and chilli would be a perfect marinade for the light and delicate cod, and to compliment that would be a lovely, smokey tomato rice – both of which are inspired by Mexican flavours. It was an experiment and something I’d never done before, but I think it paid off really well. The fish was lovely, light and tender and the citrus of the lime cut through the smokiness of the rice nicely. This is something I’d definitely try again.

Chilli Lime Cod & Smokey Tomato Rice

Print Recipe
Serves: 1 - 2 Cooking Time: 45 mins


  • <For the fish:
  • 2 Cod Fillets
  • 1½ tsp Chilli Powder
  • ½ tsp Cayenne
  • ½ Ground Cumin
  • ½ Ground Coriander
  • ½ tsp Oregano
  • 1 tsp Celery Salt
  • 1 tsp Pepper
  • Zest & Juice of 1 Lime
  • 1 tbsp Olive Oil
  • For the rice:
  • 150g Basmati Rice
  • 1 x Onion, Diced
  • 2 x Cloves Garlic, Crushed
  • 1 x Carrot, Finely Diced
  • 2 tsp Smoked Paprika
  • ½ Chilli Powder
  • 1 tsp Ground Coriander
  • 1 tsp Salt
  • 1 tsp Pepper
  • 1 tsp Sugar
  • Bunch of Chopped Coriander
  • 500ml Chicken Stock
  • 1 x Can (400g) Chopped Tomatoes
  • 1 tbsp Olive Oil
  • 50g Butter



Place the cod fillets into a plastic bag, and add the olive oil, chilli powder, cayenne, cumin, coriander, celery salt, pepper, and the zest and juice of a lime. Seal the bag, and place into the fridge to marinade for 1 hour.


Heat the olive oil and butter in the a large saucepan over a medium-low heat, dice the onion and carrot finely, and gently fry for a 3-4 minutes.


Crush the garlic and add to the onion and carrot mixture, and fry for another couple of minutes.


Add the rice to the onions, carrot and garlic and fry for a couple of minutes, then add in the smoked paprika, chilli powder, ground coriander, sugar, salt and pepper and mix in those spices and cook for another minute or so.


Add the chicken stock and stir into the rice, and then add the chopped tomatoes and fresh coriander and stir those in too.


Bring to a gentle simmer and place the lid on, and turn the heat down to as low it will go, and leave to simmer for 40 - 45 minutes or until the liquid is absorbed into the rice, stirring occasionally.


Preheat the oven to 180°C (160°C fan)/350°F/Gas Mark 4.


Ten minutes towards the end of the cooking time of the rice, remove the cod fillets from the fridge.


Place a frying pan on a high heat with a little oil until the pan is hot, and then fry the cod fillets for just 30 seconds on each side. Transfer to the oven and cook for 7 - 8 minutes.


Remove from the oven, serve with the rice and a dollop of sour cream!

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