How to make MF Jerk Cod

 

Good morning everyone, we hope you all had a good Friday as easter this weekend commences. Yesterday for many was a strictly fish-orientated day and the MF Team wanted to show you guys some of the dishes that were made with fish as well as (of course) MF Products. One of the recipes we made was Caribbean jerk cod. It was fairly straightforward to make and tasted absolutely divine. Good Friday has been famously associated with fish due to the fact that it’s believed that Jesus was executed on that day as a way of sacrificing his life for humanities sins and on the day of his death it was fish that was eaten which explains the existential abstention of meat on this day by many Christians. Now many of you probably want to know how to make Jamaican Jerk Cod for future fish dishes. Here’s how:

Ingredients:

-          4 boneless, skinless cod fillets

-          2 teaspoons olive oil

-          2 tablespoons of MF Jerk Seasoning

-          Zest and juice of 1 lime

-          275 grams of basmati rice

-          150 millilitres (1/4 pint) reduced-fat coconut milk

-          1 large avocado, peeled and chopped

-          1 spring onion, chopped

-          1 chilli, chopped

-          Crush black pepper

-          Sea salt

Method:

1)      Marinate the cod fillets in the olive oil, MF Jamaican Jerk Seasoning, lime zest and half the juice. Cover and refrigerate for up to 2 hours.

 

2)      Pre-heat the oven to 180C, 350F, Gas Mark 4 and cook the cod fillets on a lined baking tray for 10-12 minutes, until cooked through.

 

3)      In the meantime, pour the basmati rice into a pan, add the coconut milk, cover, and cook on the hob for 15 minutes on a low-medium heat, until the rice has been cooked through (you may need to top up with water if the coconut milk dries out before the rice cooks).

 

4)      Cover with the rest of the lime juice, spring onions and chilli. Stir, season to taste and serve with the cod.

 

Now it’s time to enjoy your delicious MF Jerk Seasoned Cod!