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

Graines de nature Seeds of ChangeTM 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

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.