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A firm white fish like cod (or haddock, pollock or whiting) pairs really well with strong, spicy flavours. I use a decent ready made curry paste here; along with yoghurt it's always in the fridge and makes cooking dinner that much easier midweek. Use any seasonal greens to stir through the rice - swiss chard is always a stalwart of the veg box or raised bed when there's not much else to write home about but even some defrosted frozen greens will taste good.

Ingredients:
- 2 fillets sustainable cod (I used MSC cod fillet, £17.60/kg)
- 150ml plain yoghurt
- 1-2 tsp curry paste - however spicy you like it
- 150g basmati/wild rice
- 2 cardamom pods, slightly crushed
- bay leaf
- splash of sunflower oil
- pinch of coriander seed
- pinch of nigella seed
- bunch of swiss chard, chopped
- 2 small/baby leeks
- squeeze of lemon or lime (optional)
Method:
- Mix the yoghurt with the curry paste and smother over the cod in a baking dish. Ensure it gets a good coating. Cover and leave to marinate in the fridge for 30min to a couple of hours.
- Heat the oven to 180/Gas 5. Bake the cod in the oven for 12-15 minutes, till the flesh is flaky and cooked through.
- Meanwhile put the rice on to cook with the cardamom and bay leaf.
- Heat a griddle and leave the leeks on there, turning occasionally.
- Meanwhile heat the oil in a saute pan on a highish heat and add the remaining spices. Cook for a few seconds then add the swiss chard. Keep the chard moving with some tongs till just cooked.
- Drain the rice and combine with the chard. Turn off the leeks.
- Serve the cod on a bed of rice and chard with the cooking juices.
- Garnish with the leeks and a squeeze of citrus to taste.
Serves 2 (easily doubled).
