These breaded cod fillets come with enough mango and habanero built into the crust that they need almost nothing else, just a quick pan and some rice to catch the heat and sweetness. The label reads like dinner already mixed.

Serves 2. 20 minutes, 15 at the stove.

About 760 calories a serving, 50 g protein, 96 g carbohydrate, 17 g fat. From USDA figures for 75% of the ingredients; amounts are the recipe's.

Cook mode

1. Set a pot of 2 cups water on high heat and bring to a boil, then stir in 1 cup rice with a pinch of salt and cover to simmer until tender, about 15 minutes.15 min
2. While the rice cooks, heat 2 tablespoons oil in a skillet over medium-high heat until it shimmers, then lay in the two cod fillets crust-side down.
3. Sear the cod 4 minutes without moving it, then flip and cook the other side 3 minutes until the crust is golden and the fish flakes easily.7 min
4. Let the cod rest 1 minute on a plate while you check the rice; if the water is absorbed, turn off the heat, fluff with a fork, and serve the fish over the rice with pan juices drizzled on top.1 min

Note Swap the rice for quinoa if you have it. Leftovers keep two days covered in the fridge and reheat gently in a low oven. Serve with a lime wedge and a cold beer or cucumber water to balance the habanero heat.