Spiced Fish with Mango Salsa
To make your salsa, slice half of the tomatoes in half, chop up the mango, spring onion, and coriander, then squeeze the juice of the lime on top. Mix it all up in a bowl with some salt, pepper and olive oil.
Heat up a glug of olive oil in a pan whilst you slice your onions and peppers. Then, add your onions and peppers to the pan along with allspice, cinnamon, thyme; grate in your other scotch bonnet and cook on a low heat. Fry until the onions have softened, then add the remaining tomatoes.
Once the tomatoes have softened, add your veggie stock and bring to the boil before adding your cod. Cover to steam for 10 minutes.
Cook your Caribbean rice & peas according to the packet instructions.
Portion up your rice with the cod then garnish with your salsa and get stuck in!