Mojo Cod with Rice Pilaf in the Tupperware Ultra Pro

Name: Mojo Cod with Rice Pilaf
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 servings
Ingredients: 1 medium onion, quartered; 1 garlic clove, peeled; 2 cups (480 ml) chicken stock; 1 cup (180 g) wild rice blend; 1 cup (150 g) grape tomatoes; 1 tbsp plus 1 tsp extra virgin olive oil, divided; 1 1/2 tsp coarse kosher salt, divided; 1/2 tsp black pepper, divided; 4 cod fillets, 4 oz (120 g) each; 2 tsp cilantro mojo seasoning blend; 1 cup (140 g) frozen petite peas; 1 tbsp chopped flat-leaf parsley; Tapenade: 1/3 cup (45 g) sliced Kalamata olives; Tapenade: 1 tbsp capers; Tapenade: leaves from 2 sprigs flat-leaf parsley; Tapenade: 1 tsp sherry vinegar or red wine vinegar

Mojo Cod with Rice Pilaf

A one-pan fish dinner: wild rice cooks in stock under a tray of roasted tomatoes, then cod seasoned with cilantro mojo joins them for the last few minutes. The Ultra Pro casserole goes from microwave to oven, and its upturned cover becomes a second tray, while the SuperSonic Chopper Compact prepares the onion and a quick olive tapenade.

In brief Mojo Cod with Rice Pilaf is a mains recipe cooked in the Tupperware Ultra Pro. It takes 60 minutes in total and serves 4 servings.

Total time

60 min

Prep

20 min

Cook

40 min

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Method

Heat the oven to 350 °F (175 °C). Put the onion and garlic in the Tupperware SuperSonic Chopper Compact and pull the cord 4 or 5 times to chop them finely.
Tip them into the Tupperware Ultra Pro 3.5 l casserole with the stock, cover and microwave on high power (1000 W) for 6 minutes. Meanwhile, toss the tomatoes with 1 tsp oil, 1/2 tsp salt and 1/4 tsp pepper in a small bowl.
Stir the rice into the hot stock. Turn the casserole cover upside down, put the tomatoes in it and set it on the casserole like a tray. Bake for 20 minutes, leaving the tomatoes uncovered.
Brush the cod with the remaining 1 tbsp oil and season it with the mojo blend. Take the casserole out, lift off the cover with the tomatoes and stir the peas, the rest of the salt and pepper and the chopped parsley into the rice. Push the tomatoes to one side of the cover, lay the fish beside them, stack the cover back on and bake for 12 to 14 minutes more.
Meanwhile, rinse the Chopper, add the olives, capers, parsley leaves and vinegar, and pull the cord 4 or 5 times to make a fine tapenade. Serve the cod on the rice with the tomatoes and a spoonful of tapenade.