Cod, lemongrass & ginger pilaf

Serves - 2

This is a wonderfully satisfying dish. Rice has plenty of nutritional benefits and is great for gut health.

Rice is high starch and carb though so best eaten only once or twice a week when trying to manage inflammation and weight.

To reduce the starch content of the rice, cool it fully after cooking. This process creates resistant starch which increases anti-inflammatory butyrate in the gut.

Nutrition per serving

Fat: 12 g

Carbs: 55 g / Fibre: 8 g (Net Carbs: 42 g)

Protein: 28 g

Ingredients

• 2 cod fillets

• knob of butter

• 1/2 butternut squash

• 1 T avocado oil

• 1 t garam masala

• 1 onion

• 2 stalks celery

• 1 courgette

• 1 T avocado oil

• 2 stalks lemongrass

• 2 t dried ginger

• 1 thumb giner root

• 2 garlic cloves

• 6 asparagus

• 6 tenderstem broccoli spears

• 6 T basmati rice

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Method

1. Simmer rice according to packet instructions.

2. Drain rice, rinse with boiling water and allow to cool.

3. Chill in the fridge for a few hours before using to make tis dish to increase resistant starch content.

4. Preheat the oven to 180ºC / 350 F.

5. Peel and chop butternut into cubes.

6. Rub with avocado oil and garam masala and roast for 40 mins - turning part way through.

7. Simmer rice according to packet instructions.

8. Finely slice lemongrass, garlic and ginger.

9. Heat avocado oil and add spices.

10. Chop all veg into bite size pieces and sauté in the pan with spices.

11. Bake cod in the oven in a ceramic dish with a knob of butter and splash of water for 15 mins.

12. Add rice to the pan to heat up with the veg and mix well.

13. Add butternut squash to the mix.

14. Plate up pilaff and top with oven roast cod fillet.