Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
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.
Heat the oven to 200C/fan 180C/gas 6. Squeeze any excess moisture from the spinach and stir into the rice.
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.
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.