Cod & Parsley Risotto
Clock Image
Prep: 10 mins
Cook: 40 mins
Cod and parsley are like Fred and Ginger. Watch as they sashay across your dinner plate and into your heart. (The cod and parsley, that is.) This risotto is their way of showing off.
This recipe is a:
See this week's box.
Recipe Box Recipe Main Image
559 kcal
(per portion)
Ingredients you'll need
Recipe Ingredients Image
  • 2 cod fillets
  • 1 onion
  • 1 courgette
  • A bag of risotto rice
  • 1 vegetable stock cube
  • 2 large handfuls of baby leaf salad
  • A handful of flat leaf parsley, leaves only
  • 1 lemon
From your kitchen
  • 2½ tbsp olive oil
  • Sea salt and freshly ground pepper
  • 600ml boiling water
You'll need
  • Foil
  • Small baking dish
  • Pan
  • Measuring jug
Step by step this way
  • 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.

  • Tip

    Let's stalk about parsley
    Keep your parsley stalks in the fridge and when you’re frying an onion for bolognese, soup, stew or chilli, finely chop them and add them in for some extra flavour.

This recipe is from