Fish Burrito Bowls

fish burrito bowls

Loaded with spiced cod fillets, fried rice, beans and refreshing salsa, these deconstructed fish burritos take bowl food to a whole other level. 

Prep time: 10 minutes

Cook time: 15 minutes

Servings: 4 people


In a pan, cover the rice with water and add a pinch of salt.

Cover with a lid, bring to a simmer and cook for 10 minutes.

Meanwhile, mix the garlic salt, paprika and cumin in a small bowl.

Lay out the fish on a tray, sprinkle the spice mix over both sides and rub in.

In a nonstick frying pan set over a medium heat, add 1 tbsp oil and cook half the fillets for 3-4 minutes each side.

Remove and keep warm while you repeat with the remaining fillets and oil.

Drain the rice well and tip back into the pan.

Mix in the beans and gently warm them through over a low heat.

Make a salsa by mixing the tomatoes, onion and parsley. Season to taste.

Slice the fish, then divide the sliced fish and the rice between 4 bowls. 

Serve with a handful of lettuce leaves and a dollop of soured cream, if using.

Spoon over the salsa and garnish with parsley leaves and lime wedges for squeezing over. 


150g basmati rice
1 tsp garlic salt
2 tsp paprika
2 tsp ground cumin
4 Tesco cod fillets, halved
2 tbsp olive oil
1 x 400g can black-eyed beans, drained and rinsed
200g tomatoes, chopped
1/4 red onion, very finely chopped
1/2 x 30g pack flat-leaf parsley, chopped, plus extra to garnish
2 Little Gem lettuces, leaves torn
1 x 150ml pot soured cream (optional)
lime wedges, to serve