Method

  1. Preheat the oven to 180°C (160°C fan/350°F/Gas 4).

  2. Bring a large saucepan of water to the boil and cook the basmati rice according to the packet instructions.

  3. Put the creamy Cajun sauce ingredients in a blender or food processor and blitz until smooth and combined.

  4. Lay the cod fillets on a work surface, drizzle with the olive oil and coat all over in the Cajun seasoning

  5. Place the cherry tomatoes, pepper, shallot, spinach and sugar snap peas in a baking dish, then pour over the creamy Cajun sauce and mix well. Place the cod fillets on top of the vegetables, add the lime halves and sprinkle a tiny bit more Cajun seasoning on the lime. Cover the baking dish tightly with tin foil and bake for 20 minutes, then remove the tin foil and bake for a further 10 minutes

  6. Serve the cod fillets on the basmati rice with the vegetables.

    Spoon the sauce over the cod fillets and garnish with the red chilli and coriander. Once the lime halves have cooled down, squeeze these over your dish. Although not included in the calories, a tablespoon of soured cream takes this dish to the next level.