• 2 Birds Eye Green Cuisine Fish-less Fillets
  • 2 tsp jerk paste
  • 2 tbsp vinegar
  • 1 tbsp honey
  • 1 tsp jerk paste
  • 100g basmati rice
  • 300ml coconut water
  • 1 tin red kidney beans
  • 160g tinned corn (drained)
  • 140g mango flesh
  • 1 lime
  • ½ red chilli
  • ½ red onion
  • Small handful of coriander
  • salt and pepper
  • spring onions (optional garnish)


  1. Start by popping the Birds Eye Fish-less Fillets in the oven per the packet instructions.
  2. Make the glaze: Mix together the jerk, vinegar and honey to form a glaze and set to one side. When the fillets are almost cooked 2-3 minutes left, spoon the glaze over the fillets and bake in the oven.
  3. Make the rice: Give the rice a wash then pop in a pan with the jerk paste, drained beans and enough coconut water to cover everything, season with salt. Bring to the boil then turn down to a simmer with a lid on for 10-12 minutes. When the timer is up turn off the heat and allow to steam for 5-10 minutes.
  4. Make the salsa: Drain the corn, pop it in a frying pan with a little oil and fry until nicely toasted. Meanwhile dice the mango, chilli and onion and mix together in a bowl with lime zest and juice, coriander and a little oil. Mix through the corn and season with salt.
  5. Serve the fillets on the rice with the salsa on the top!