Caribbean fish with rice and peas

• White fish fillets, frozen480 g
• Basmati rice300 g
• Red kidney beans (tin)1 tin
• Coconut milk (tin)1 tin
• Limes2 limes
• Spring onions1 bunch
• Garlic3 cloves

Also uses from the cupboard: table salt, ground black pepper, dried mixed herbs, mild curry powder. Missing any? You can add them to your shop on the shopping list.

Usually contains: Fish.

Always check the label. Products vary by shop and brand, so check what you actually buy for allergens and anything else you avoid.

Method

1. Put the rice in a pan with the coconut milk, the drained kidney beans, the sliced spring onions, a pinch of dried thyme or mixed herbs, a pinch of salt and enough water to cover by 1 cm. Bring to the boil, cover and cook on a low heat for 18 minutes.300 g basmati rice1 tin red kidney beans1 tin coconut milk1 bunch spring onions
2. Heat the oven to 200°C (180°C fan). Pat the defrosted fish dry and rub with the crushed garlic, the grated zest of the limes, a pinch of curry powder, salt and black pepper.480 g white fish fillets, frozen2 limes3 cloves garlic
3. Bake the fish on a lined tray for 12 minutes, until it flakes easily. Serve on the rice with the limes cut into wedges.

Something wrong with this recipe? Tell us and we'll fix it.