Healthy cod and rice one-pot
- Preparation and cooking time
- Total time
- Serves 4
- 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
- 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.