Cod With Creamy Spicy Rice And Mango Salsa - cooking recipe

Ingredients

3 None limes, juiced
1 tbsp powdered sugar
10 tbsp olive oil
3 None tomatoes, peeled, deseeded and diced
1 None mango, peeled, pitted and cut into cubes
1 None red onion, peeled and finely diced
1 cup basmati rice
3/4 cup creme fraiche or sour cream
1 pinch hot Italian seasoning mix
4 None cod fillets, skin removed
3 1/2 tbsp butter, cut into small pieces
3 oz curly endive leaves

Preparation

For the mango salsa, mix 2/3 of the lime juice with the powdered sugar and 6 tbsp of olive oil. Stir in the diced tomato, mango and onions then season to taste.
For the creamy spicy rice, cook the rice according to the package directions then drain. Stir in the creme fraiche and hot Italian seasoning mix.
Meanwhile, preheat the oven to 300\u00b0F. Put the cod fillets in an ovenproof dish and sprinkle them with pieces of butter. Cover with aluminum foil and bake for 8-10 mins. Turn off the heat and leave the fish in the oven for about 5 mins.
To finish, mix the remaining lime juice with a little salt and 4 tbsp of oil then toss with the curly endive. Serve the cod and rice with the mango salsa and salad on the side.