Baked Cod Fillets & Rice

Serves 10 people | Cooks In 60 mins


  • 1800g Skinned Cod Fillets
  • 1200g Peri Peri Mild Rice
  • 2x Wedged Limes
  • 1000 Roasted Peppers
  • 40g Picked Coriander
  • 30g Chef's Pass Peri Peri Mild Marinade
  • 30ml Vegetable Oil

Allergy information

Fish, Gluten

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  1. Mix the Chef's Pass Peri Peri Mild marinade with the oil and gently cost the cod fillets and leave to stand for 20 minutes. 
  2. Place in tinfoil on a baking tray and grease.
  3. Arrange the cod fillets on the baking parchment and cover loosely with tinfoil (Do not cover too tight as the tinfoil may stick to the fish)
  4. Bake in the over at 180°C for 10-12 minutes ensuring the fish is cooked through.
  5. Ensure the rice is hot throughtout and place on the place (or in the bowls if preferred).
  6. Ensure the roasted peppers are hot throughout and pile on the plates.
  7. Top the peppers with the baked cod fillets.
  8. Serve on a round plate, with optional bowl for the rice. Garnish each plate with the picked coriander and lime wedges.