Filet of cod with mango salsa and creamy spiced rice

Ingredients

Directions

1. 1

   For the mango salsa, carve tomatoes crosswise and boil water over them. Rinse cold and remove the skin. Cut tomatoes into quarters, remove seeds and cut into small cubes. Peel the mango, cut the flesh off the stone and dice it just as small. Peel and chop the onion. Squeeze 2 limes. Mix lime juice and icing sugar, fold in 6 tablespoons of oil. Mix the tomato, mango and onion cubes with the sauce. Season with salt and pepper

2. 2

   For the spiced rice, cook Basmati in 400 ml salted water according to package instructions, drain if necessary. Warm up the crème fraîche and stir into the rice. Season to taste with peperoncini spice mixture

3. 3

   Meanwhile, rinse the cod, dab dry and season with salt on both sides. Place in an ovenproof dish and cover with butter flakes. Cover with aluminium foil and cook in a preheated oven (electric cooker: 150 °C/ convection oven: 125 °C/ gas: see manufacturer) for 8-10 minutes. Then leave to stand in the switched-off oven for another 5 minutes

4. 4

   Clean the frisée and remove the thick middle stalk. Wash the salad and spin dry. Squeeze 1 lime. Mix juice and salt, fold in 4 tablespoons of oil. Mix with the frisée. Serve the rice with the cod. Spread mango salsa and frisée on top