Japanese-Style Ginger Cod with Zucchini and Green Beans

Ingredients

• 170 g cod fillet, boneless
• 1 zucchini, cut into ribbons
• 100 g green beans, trimmed
• 1 tbsp gluten-free rice flour
• 1 tbsp gluten-free tamari
• 1 tsp fresh ginger, finely grated
• 1 clove garlic, finely grated
• 1 tbsp olive oil
• 1 tsp rice vinegar, check labelled gluten-free
• ½ lime, cut into wedges
• 150 g cooked rice, warm

Method

1. Pat the cod dry, then coat lightly with rice flour.
2. Heat olive oil; sear cod until golden on both sides.
3. Add ginger, garlic, tamari and vinegar; simmer until glossy.1 min timer
4. Add zucchini and green beans; toss until tender-crisp.3 min timer
5. Serve over warm rice with lime wedges.