The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Super-quick cod with chimichurri beans & mango
This speedy, spicy dish makes the most of deep chef wisdom – chunky cod and punchy salsas are a match made in heaven! The zingy chilli, garlic and rocket chimichurri is stirred into lightly spiced veg and beans ready for a grilled cod fillet and a scattering of mango.
SWK: High protein
Plants 6
SWK: High fibre
quick cook
Serving size
Ingredients
- 1 tbsp tempero baiano-style blend (Fine Sea Salt, Sweet Paprika Powder, Cumin, Garlic Granules, Coriander, Cayenne Pepper, Black Pepper, Onion Powder, Chilli Flakes, Turmeric, Parsley, Oregano.)
- 230g black beans (Rehydrated black beans, water, salt.)
- 1 mango
- 1 chilli
- 1 onion
- 1 courgette
- 3 garlic clove
- 40g rocket
- 1 tbsp red wine vinegar (red wine vinegar (100%))
- 2 skinless cod fillets (Fish, Crustaceans, Milk, Molluscs, Mustard, Cereals Containing Gluten)
Nutritional Information
Calories: 321
Protein: 36g
Carbs: 49g
Fat: 3.1g
Ingredients
- 2 tbsp red wine vinegar (red wine vinegar (100%))
- 2 tbsp tempero baiano-style blend (Fine Sea Salt, Sweet Paprika Powder, Cumin, Garlic Granules, Coriander, Cayenne Pepper, Black Pepper, Onion Powder, Chilli Flakes, Turmeric, Parsley, Oregano.)
- 460g black beans (Rehydrated black beans, water, salt.)
- 1 mango
- 4 skinless cod fillets (Fish, Crustaceans, Milk, Molluscs, Mustard, Cereals Containing Gluten)
- 2 onion
- 2 courgette
- 1 chilli
- 6 garlic clove
- 80g rocket
Nutritional Information
Calories: 296
Protein: 35g
Carbs: 43g
Fat: 2.8g
Super-quick cod with chimichurri beans & mango
This speedy, spicy dish makes the most of deep chef wisdom – chunky cod and punchy salsas are a match made in heaven! The zingy chilli, garlic and rocket chimichurri is stirred into lightly spiced veg and beans ready for a grilled cod fillet and a scattering of mango.
Cook time:
20 mins
Cuisine:
South American
Food group:
Fish
Allergens: Fish
Cooking Instructions
Before you start
- 1x baking tray lined with foil
- 1x non-stick frying pan
- 1x mixing bowl
Grill the cod
- Heat your grill to high.
- Put the cod on a baking tray lined with foil, spritz with cooking spray and grill for 10-12 mins until cooked through and flaking.
Sauté the veg
- Meanwhile, peel the onions and cut each into 8 wedges. Dice the courgettes into 2cm chunks.
- Spritz a non-stick frying pan with cooking spray and put it over a medium-high heat. Fry the onions and courgettes for 5-6 mins.
Make your chimichurri
- At the same time, finely dice the chilli (deseed for less heat) and peel and finely chop the garlic. Finely chop the rocket.
- In a mixing bowl, combine the chilli (to taste), garlic and rocket and sprinkle in the vinegar. Mix well and set aside.
Spice things up!
- Sprinkle the tempero baiano blend over the veg, then stir in the beans with their water.
- Simmer for 2-3 mins, until the beans are piping hot, then stir in half the chimichurri.
Finish & serve
- Meanwhile, stone the mango and dice the flesh into 1cm cubes. Mix it into the remaining chimichurri.
- Spoon the mango chimichurri over the beans, then top with the cod and serve.