Preparation time:

Between 30 and 60 Minuti

Nutritional information:

577kcal / per serving


Second course


Geographic Area:


Enviromental Impact:

Low (0.48kg CO2 eq) i

Recipe in partnership with

Inspired by Yassa (a staple dish of Senegalese cuisine), in this version of the recipe the fish cooks delicately in a delicious sauce without being fried first. Served together with brown rice scented with grains of paradise and a salad of roasted peppers and olives, this vibrant and richly flavored dish is sure to tantalize every palate.

Ingredients for 4 portions

  • butter 20g
  • grains of paradise, ground fine 3g
  • ginger, grated 5g
  • crushed garlic 10g
  • brown rice 240g
  • vegetable stock 400ml
  • red bell pepper 1
  • yellow bell pepper 1
  • Black olives, pitted and cut in half 50g
  • canola oil 20ml
  • onions, thinly sliced 4
  • garlic, crushed 10g
  • ginger, grated 5g
  • smoked paprika 10g
  • lemons, peel and juice 2
  • fish stock 500ml
  • dijon mustard 10ml
  • red chili pepper, finely chopped 1
  • Skinless cod fillets, cut into four pieces 400mg
  • grains of paradise, ground fine 3g
  • Salt to taste



Toast the peppers. Helping yourself with metal tongs, hold them directly over a flame, such as that of the stove. Roast each bell pepper on one side for about a minute before turning it over, until blackened on all sides. Stack the toasted peppers on aluminum foil and wrap them so that they continue steaming for 5 minutes.


When they have cooled enough, gently remove the skin. Remove the core, stem and seeds. Cut the peppers into thin strips and mix them with the olives cut in half. Add a pinch of lemon peel and adjust the seasoning to your taste. Set aside for later.



Gently melt the butter in a medium-sized saucepan. When melted, add the grains of paradise, ginger and garlic. Cook the ginger and garlic for 1-2 minutes to let the aroma release.


Add the rice and stir carefully to incorporate the butter.


Pour 400 ml of broth and another 200 ml of water with a teaspoon of salt into the saucepan.
Bring the rice to a boil, lower the heat and simmer for 10 minutes until cooked. Grain the cooked rice with a fork.



Heat 20 ml canola oil in a frying pan and add the onions. Sprinkle them with a pinch of salt and cook them for 10 minutes over low heat, stirring until tender and translucent. When they are cooked, add the garlic, ginger and smoked paprika scented. Stir and cook for 2 minutes more.


Mix the remaining lemon juice and zest with Dijon mustard. Pour the mixture into the pan with the fish stock and stir thoroughly. Add chili and let simmer for 10 minutes.


Lay the fish in the sauce. Add the grains of paradise and cook the covered yassa over medium heat for about 10 minutes.


Serve the fish accompanied by the rice pilaf and roasted bell pepper salad.

Enviromental Impact



Per serving:

0.48kg CO2 equivalent i

Carbon footprint

To limit our impact on the environment, we advise you to remain within 1 kg CO2-equivalent per meal, including all the courses you eat. Bear in mind that plant-based dishes are more likely to have a low environmental impact.

Even though some of our suggestions exceed the recommended 1 kg CO2-equivalent per meal, that doesn't mean you should never make them; it's the overall balance that counts. Regularly eating a healthy and eco-friendly diet in the long term offsets even the dishes with the most impact, as long as you don't make them too often.