Sticky Glazed Orange, Paprika and Chilli Cod

by BBC Good Food

Balance sweet, smoky and spicy notes with this cod recipe (or use any white meaty fish). It’s a vibrant meal that's quick enough to cook midweek

Method

Based on 2 servings, adjust as needed.

Step 1

Mix the orange zest and juice, chilli, paprika and honey together in a small bowl. Season.

Step 2

In a large frying pan over a high heat, drizzle in the oil. Season the cod and cook for 4-5 mins, turning the chunks halfway. Pour the glaze over the fish and cover with a lid, cooking for 2 mins before removing and cooking for another minute. Meanwhile, cook your mange tout for 2 minutes in boiling, salted water.

Step 3

Serve the fish alongside cooked rice, sprinkled with sliced spring onion and chopped peanuts and the drained mange tout on the side.

  • Ingredients
  • Based on 2 servings
  • 1 tbsp Peanuts, roughly chopped 1x Sainsbury's Salted Peanuts 200g
  • 1 Orange, zested and the juice of half 1x Sainsbury's Oranges
  • 1 large pinch Chilli Flakes 1x Sainsbury's Crushed Chillies 32g
  • 1tsp Paprika, not smoked 1x Sainsbury's Paprika 44g
  • 2tbsp Clear Honey 1x Sainsbury's Runny Honey 340g
  • 1tbsp Vegetable Oil 1x Sainsbury's Vegetable Oil 1L
  • 260g Cod Loins, cut into 1-inch chunks 1x Sainsbury's MSC Cod Loins, Taste the Difference 260g
  • 220g Cooked Rice 1x Ben's Original Classic Long Grain Microwave Rice 220g
  • 2 Spring Onion, thinly sliced 1x Sainsbury's Spring Onions Bunch 100g
  • 200g Mange Tout, cooked until al dente 1x Sainsbury's Trimmed Mange Tout 200g
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