Coriander-Dressed Cod And Zucchini Rice Bowl

15
min Preparation Time
15
min Cooking Time
2 Serving Size

Ingredients

Brown Rice & Quinoa With A Hint Of Garlic

Ingredients

Graines de nature Seeds of Change^TM Brown Rice & Quinoa With A Hint Of Garlic

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- 2 tbsp olive oil
- ½ tsp freshly ground black pepper
- 1 medium zucchini, topped and tailed and chopped into 1cm cubes
- 2 corn on the cobs, boiled and kernels sliced off
- 2 cod fillets
- 240g SEEDS OF CHANGE® Brown Rice & Quinoa with a hint of Garlic
- 200g cherry tomatoes, halved
- Coriander Dressing
- 5 tbsp 0% fat Greek yoghurt
- 1 cloves garlic, peeled and crushed
- Juice of 1 lime
- 20g fresh coriander
- 1tsp freshly ground black pepper
- 1 small avocado, diced
- 3 tbsp cold water

- 2 tbsp olive oil
- ½ tsp freshly ground black pepper
- 1 medium zucchini, topped and tailed and chopped into 1cm cubes
- 2 corn on the cobs, boiled and kernels sliced off
- 2 cod fillets
- 240g SEEDS OF CHANGE® Brown Rice & Quinoa with a hint of Garlic
- 200g cherry tomatoes, halved
- Coriander Dressing
- 5 tbsp 0% fat Greek yoghurt
- 1 cloves garlic, peeled and crushed
- Juice of 1 lime
- 20g fresh coriander
- 1tsp freshly ground black pepper
- 1 small avocado, diced
- 3 tbsp cold water

PREPARATION

Heat the oil in a large frying pan over a medium heat and add the black pepper and zucchinis.

Fry until lightly brown, then remove with a slotted spoon.

Repeat with the corn kernels.

Turn the heat up to high, add the fish and fry for 2 - 3 minutes on each side, turning once using a spatula.

Prepare the SEEDS OF CHANGE® rice according to the packet instructions and divide between the bowls.

Add the cherry tomatoes, zucchinis and corn.

Make the dressing by blitzing all the ingredients together in a blender.

Finish the rice bowl off by topping with the cod and drizzling with the dressing.