Cajun blackened cod with rice and peppers
Cod with a smoky spice crust, served on fluffy rice with sweet peppers. Big flavour, no stock cubes.
- Time35 min
- LevelEasy
- Costabout £2.01 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Cook the rice following the packet instructions, then cover and keep warm.
12 min - 2
Mix the paprika, garlic granules, thyme, cumin, cayenne and salt. Pat the cod dry, brush with 1 tbsp oil and press the spice mix on all sides.
- 3
Heat 1 tbsp oil in a pan and fry the peppers and onion for 8 minutes until soft and lightly charred. Stir through the rice.
8 min - 4
Heat the last tbsp oil in a heavy frying pan over a high heat until very hot.
- 5
Cook the cod for 3 minutes on each side until the crust is dark and the fish flakes. Open a window as it smokes.
6 min - 6
Serve on the rice with lime wedges.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.