In this dish, scallion-marinated cod is the perfect canvas for our riff on the classic Veracruz sauce, a lively blend of tomatoes, capers and lime — plus, a touch of smoky chipotle and guajillo for good measure. Alongside, toasted chili-cumin almonds lend seasoned green beans even more crunch, while cilantro and lime lift the dish even further. A blend of jasmine and brown rice with roasted peppers and onions ties the whole dish together.

Ingredients: Cod fillet • Green beans • Water • Brown basmati rice • Diced tomatoes (tomatoes, tomato juice, calcium chloride, citric acid) • Spanish onion • Roasted red peppers (roasted red peppers, water, salt, citric acid) • Olive oil • Red bell pepper • Almonds • Minced garlic (water, dehydrated garlic, citric acid) • Chardonnay wine (sulphites) • Capers (capers, water, salt, acetic acid) • Cilantro • Lime juice • Vegetable broth concentrate (vegetable broth (water, carrot, celery, onion, leek, parsnip, sweet potato, garlic, fine herbs)) • Sea salt • Black pepper • Makrut lime powder • Coriander • Cumin • Green onions • Parsley • Garlic powder • Smoked paprika • Oregano • Garlic • Paprika • Ground guajillo pepper • Chipotle chile powder.