Grilled Cod and Carrot Pilaf

Photo: Fiona Howarth Gander

Ingredients

2 tablespoons Quex rapeseed oil with lemon

300 grams cod fillets (make sure it's from a sustainable source)

2 tablespoons chopped coriander

1 onion chopped

1 teaspoon ground cumin

1 large carrot, coarsley grated

100 grams brown rice

300 milliliters vegetable stock, hot

Preparation

Here's what you do

Start with the rice because it takes longer than the fish. Heat most of the oil in a pan, fry the onions and cumin on a low heat for about 10 minutes until they are soft. Add the carrot, stir well, add the rice, stir well until it's all nice and glossy, add the stock. Bring it to the boil, put a lid on, turn the heat down and cook for 25 minutes (maybe a few minutes less, check it after 20 minutes).

The fish needs to grill for 10 minutes, so do this a few minutes before, and time it right with the rice). Turn your grill on to high. Put 2 layers of foil on your grill pan, turning up the edges to contain any juices. Brush the foil with a little lemon oil, place the fish on the foil, sprinkle with the coriander, season with salt and pepper, drizzle with a little oil. Grill it for 10 minutes, or until it's flaky.

Serve with the rice, pouring any cooking juices from the fish, and add a little sprig of coriander for decoration. Enjoy!