Sticky Glazed Orange, Paprika and Chilli Cod
5m
prep time
20m
total time
Easy
level
10
ingredients
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 1 x Sainsbury's Salted Peanuts 200g -
1tbsp Vegetable Oil 1 x Sainsbury's Vegetable Oil 1L -
260g Cod Loins, cut into 1-inch chunks 1 x Sainsbury's MSC Cod Loins, Taste the Difference 260g -
2 Spring Onion, thinly sliced 1 x Sainsbury's Spring Onions Bunch 100g -
1 Orange, zested and the juice of half 1 x Sainsbury's Oranges -
1 large pinch Chilli Flakes 1 x Sainsbury's Crushed Chillies 32g -
1tsp Paprika, not smoked 1 x Sainsbury's Paprika 44g
-
2tbsp Clear Honey 1 x Sainsbury's Runny Honey 340g -
220g Cooked Rice 1 x Ben's Original Classic Long Grain Microwave Rice 220g -
200g Mange Tout, cooked until al dente 1 x Sainsbury's Trimmed Mange Tout 200g
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