- 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
- 2½ tbsp olive oil
- Sea salt and freshly ground pepper
- 600ml boiling water
- Small baking dish
- Measuring jug
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.
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.
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.
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.
Meanwhile, put the salad in a bowl. Add ½ tbsp. olive oil and some salt and pepper. Toss to mix.
Finely chop the parsley leaves. Stir most of them into the risotto. Season to taste.
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.
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.