I decided to make a mango, mint and pineapple salsa to go with the cod, and cook some rice as a side dish. Most of the salsa recipes I've seen call for red onion, lime and cilantro-none of which I had, and I don't really like cilantro anyway. So I dug around in the fridge, cupboard and greenhouse and came up with a mango, pineapple, an orange bell pepper, a jalapeno pepper, a lemon, a shallot and the mint.
To the butter/shallot mixture remaining in the saucepan, I added 1/2 cup of jasmine rice and heated over medium heat, sautéed until the rice turned translucent, then white. I then added a cup of chicken broth to the saucepan, brought it to a boil, turned the heat to low, covered the pot and cooked it on a slow simmer for a bout 13 minutes until done.