Grilled Padron Peppers and Flaky Cod on a Bed of Spiced Rice

1. Put 1 tbsp oil into a large frying pan over a medium – high heat. Add in the peppers and red onion and fry for 8 mins until softened. Add in the spring onions, paprika, chilli, garlic granules and ground coriander and fry for 2 mins, stir together so everything is coated in the spices.

2. Add in the rice and stir so it’s coated, season to taste. Set aside to cool. Once cool mix in the Florette salad.

3. For the padron peppers, put 1/2 tbsp oil into a frying pan over a high heat. Once the oil is hot, add in the padron peppers and fry for 5 mins, turning occasionally, until they are blistered and soft. 

4. For the cod, mix 1 tbsp oil with the paprika and garlic granules and brush over both cod fillets. Heat a frying pan over a medium-high heat and cook the cod skin down for 4 mins until crisp, flip and cook for another 2 mins until cooked through but still flaky. 

5. Serve the cod on a bed of the rice salad and top with the padron peppers.