Name: Healthy cod and rice one-pot
Total time: 50 min
Yield: Serves 4
Ingredients: 240g brown basmati rice; 400ml fresh vegetable stock; 320g frozen chopped spinach, thawed; 4 cod fillets, skinless and boneless; 40g green pesto; 320g mixed cherry tomatoes; 1 tbsp olive oil; a handful basil leaves, to serve

Ceramic cooking pot filled with rice and fillets of cod, with a green napkin

240g brown basmati rice
400ml fresh vegetable stock
320g frozen chopped spinach
thawed
4 cod fillets
skinless and boneless
40g green pesto
320g mixed cherry tomatoes
1 tbsp olive oil
a handful basil leaves
to serve

Method

step 1
Put the rice and stock in a wide ovenproof pan and bring to the boil. Reduce the heat, cover and simmer for 20-25 minutes, or until the rice is tender and most of the liquid been absorbed. Remove from the heat.
step 2
Heat the oven to 200C/fan 180C/gas 6. Squeeze any excess moisture from the spinach and stir into the rice.
step 3
Lightly season the fish and arrange on top of the rice. Brush each cod fillet with the pesto, scatter the tomatoes over and drizzle with the oil.
step 4
Transfer to the oven and bake, uncovered, for 12-15 minutes, or until the fish is cooked through and the tomatoes are tender. Season to taste, scatter over the basil and serve.