Fish yassa with butter rice, olives and roasted sweet peppers | Tilda

Ingredients

• ROASTED PEPPERS
• 1 red pepper
• 1 yellow pepper
• 1 handful of black olives, pitted and halved
• BUTTER RICE
• 30g of butter
• 1/2 tsp grains of paradise
• 2 tsp ginger, grated
• 2 garlic cloves, grated
• 240g of Tilda Pure Basmati Rice
• 400ml of vegetable stock
• Pinch of sea salt
• YASSA
• 2 tbsp of oil
• 4 onions, sliced into thin half moons
• 4 garlic cloves, crushed
• 1 tbsp of ginger, grated
• 2 tsp smoked paprika
• 2 lemons, zested and juiced
• 1 tbsp of Dijon mustard
• 500ml of fish stock
• 1 Scotch Bonnet chilli, finely chopped (or kept whole & pierced if you prefer less heat)
• 600g of cod fillet, cut into 4 pieces
• lemon thyme
• 2 tsp sea salt
• 1/2 tsp grains of paradise, ground in a pestle and mortar or spice grinder