Try this healthy cod one-pot, then check out our healthy fish pie, healthy salmon pasta, healthy fish cakes and more healthy fish recipes.


  • 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.

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