- 1.
Heat your oven to 200ºC/Fan 180ºC/Gas 6. Place the cod on a square of foil in a baking dish. Season. Drizzle with ½ tbsp olive oil. Fold the foil loosely over the top. Bake for 20–25 mins till just cooked. Turn the oven off. Leave the fish on the bottom shelf.
- 2.
Peel the onion and dice it. Warm 1 tbsp olive oil in a pan. Add the onion. Cook over a low heat for 5 mins till soft and golden. Dice the courgette. Stir into the onion with the risotto rice. Cook for 1 min.
- 3.
Crumble the vegetable stock cube in a measuring jug. Add 600ml boiling water. Add half the stock to the risotto and simmer, stirring occasionally, till the liquid has been absorbed. It’ll take 15-20 mins.
- 4.
Add the rest of the stock in three batches to the risotto and continue cooking, stirring regularly, till the rice is cooked and creamy. This’ll take 20 mins.
- 5.
Meanwhile, put the salad in a bowl. Add ½ tbsp. olive oil and some salt and pepper. Toss to mix.
- 6.
Finely chop the parsley leaves. Stir most of them into the risotto. Season to taste.
- 7.
Divide the risotto between 2 warm bowls. Top with the baked cod and its juices, ¼ tbsp. more olive oil on each and the rest of the parsley. Serve with the salad and lemon wedges for squeezing.