This recipe is not only bursting with delicious flavours, but also building on textures to make this dish even more satisfying. Tilda soft and fluffy rice combines perfectly with tender asparagus, delicate cod fillet and crispy breadcrumbs. Enjoy!
This recipe uses:
Golden Vegetable Long Grain Rice
Preheat oven to 220 ̊c, Fan 200 ̊c, Gas Mark 7
Mix together the breadcrumbs, zest of the lemon and parsley (keep a small amount back for garnishing). Add the butter and combine well with the breadcrumb mix
Place the cod fillets on a sheet of greaseproof paper on a baking tray. Spread the breadcrumb mix on top and press down gently. Drizzle with the olive oil
Bake for 10 minutes. Meanwhile add the asparagus to boiling water and cook for 3 minutes. Drain.
After the 10 minute cook add the asparagus to the baking tray and continue to cook for another 4-5 minutes, until the fish is cooked through and the topping is crispy and golden
Heat the Tilda Golden Vegetable Rice as per pouch instructions
To serve place the asparagus spears in a row and top with the baked fish. Drizzle with the lemon juice and scatter over the reserved parsley. Serve the rice on the side.
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