One-pan pesto and cod rice

SERVES 4 | 50 MINUTES | EASY

brown basmati rice 240g fresh vegetable stock 400ml

frozen chopped spinach 320g,

defrosted cod fillets 4, skinless and boneless green pesto 40g mixed cherry tomatoes 320g olive oil 1tbsp basil leaves a handful, to serve

1 Put the rice and stock in a wide ovenproof pan and bring to the boil. Reduce the heat to a simmer, cover and cook for 20-25 minutes, or until the rice is tender and the liquid has mostly been absorbed. Remove from the heat.

2 Heat the oven to 200C/fan 180C/ gas 6. Squeeze any excess moisture from the spinach and stir into the rice.

3 Lightly season the fish and arrange on top of the rice. Brush each cod fillet with pesto, scatter the tomatoes over and drizzle with the oil.

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 the basil over and serve.

PER SERVING 452 kcals | fat 10.4G saturates 1.6G | carbs 48.7G | sugars 4G fibre 5.7G | protein 38G | salt 0.7G