Cod with Italian-Style Tomato Risotto

Ingredients:

4 x cod fillets (skin off)

150g courgette

4 garlic clove

1 tbsp dried Italian herbs

1 lemon

1 red onion

1 handful of fresh flat-leaf parsley

200g passata

2 tbsp red pesto

80g baby spinach

1 vegetable stock cube

80g sundried tomatoes

160g basmati rice

Method:

1. Preheat the oven to 200C / fan 180C / gas mark 6. Boil a kettle. Dissolve half the stock cube in a jug with 100ml boiling water.

2. Rinse the rice, then place in a saucepan with 800ml boiling water and the remaining half stock cube. Boil for 25-30 mins, then drain.

3. Cut the courgette into 1cm cubes. Finely dice the onion. Finely chop or crush the garlic. Roughly chop the sundried tomatoes. Zest the lemon. Cut 4 thin rounds from the middle of the lemon. Roughly chop the parsley.

4. Heat a large saucepan with 2 tbsp oil on a medium-high heat. Add the courgette, onion, sundried tomatoes, garlic and herbs. Cook for 5 mins, stirring often, until softened. Add the passata, spinach and stock; simmer for 10 mins until thickened, then stir in the cooked rice. Season with sea salt and black pepper.

5. Meanwhile, place the cod onto a lined baking tray and spread equal amounts of pesto onto each fillet. Place a lemon slice on top; season with sea salt and black pepper. Bake for 10-12 mins, until the fish is cooked through.

6. Serve the risotto topped with the fish, and garnished with the lemon zest and parsley.