Flaky, delicious cod in a sumptuous coating of sweet potato and silky coconut milk, served on a bed of nutty, fluffy brown rice. What’s not to love?

Serves 4

1 small mug of brown rice
Cooking spray
1 tablespoon Lazy Ginger
2 garlic cloves, chopped or crushed
1 yellow pepper, cut into chunks
2 sweet potatoes peeled and cut into 2cm chunks
1 tablespoon medium curry powder
½ teaspoon salt
1 tin light coconut milk
4 cod fillets
1 bunch fresh coriander, chopped and some set aside for garnish
2 teaspoons lime juice

Cook the rice in double the amount of water. First rinse the rice then put it with the water in a lidded saucepan. Bring to the boil then reduce to a simmer without stirring, just leave it alone. Once the water has all been absorbed, test the rice by biting a piece and if you’re happy with the texture just turn off the heat, drain off any excess water if necessary. You’ll be left with perfect, fluffy brown rice.

Spray a lidded pan with cooking spray and sauté the ginger and garlic over a low heat, for about a minute until fragrant. Add the pepper, sweet potatoes, and curry powder, stir until well coated and then add the coconut milk, bring to a simmer and season to taste. Cover and simmer, stirring occasionally, until the sweet potatoes are just tender (about 10-15 minutes).

Nestle the cod fillets into the pan, cover again and cook until the sweet potatoes are soft and the cod flakes easily (about another 5 to 8 minutes).

Finally stir in coriander and lime juice and serve with the rice and a sprinkling of more coriander.