Fried cod with coconut rice

Name: fried cod with coconut rice
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 tablespoon jalopeño slices (jar); 1 lime; 5 tablespoons olive oil; 200 g risotto rice; 400 ml coconut milk; salt; 500 g cod fillet or fillet; (freshly ground) pepper; 1 shallot; 100 g Spinach bag a 300 grams

A tasty recipe. The main course contains the following ingredients: fish, jalopeño slices (pot), lime, olive oil, risotto rice, coconut milk, salt, cod fillet or fillet, (freshly ground) pepper, shallot and ready-to-cook spinach (bag a 300 grams).

Ingredients

Directions

Allow the jalapeño peppers to drain and finely chop.
Lime clean poles and peel off grating.
Lime squeezing.
Heat two tablespoons of olive oil in pan and grains of rice all around glassy baking.
Add coconut milk, pepper pieces and salt and simmer uncooked rice for about 20 minutes.
Add 2 dl of water after approx.
10 minutes.
Meanwhile, cut cod fillets into 4 equal pieces and sprinkle with salt and pepper.
Spread 2 tablespoons of lime juice over them and leave to soak for approx.
10 minutes.
Shallot and finely chop the shallots.
Wash spinach, drain and finely chop.
Scallop, spinach, lime zest and 1 tablespoon of lime juice with rice.
Leave to stand for about 5 minutes from a fire.
Fry 3 tablespoons of oil in frying pan with non-stick coating.
Cook cod fillet over medium heat for 5 minutes, half-turn.
Make rice in cup, press and turn above four plates.
Lay cod next to it.
Serve with tomato salad..