Fill and boil your kettle. Rinse the rice with cold water and tip it into a small pan. Add 300ml boiling water and a pinch of salt. Cover, bring to the boil, then turn the heat right down. Gently cook for 8 mins till all the water is absorbed and the rice is tender. Take the pan off the heat and let it sit, lid on, for 5 mins to finish cooking the rice. It will stay warm while you finish the rest of the dish.

While the rice cooks, peel and thinly slice the onion. Warm a frying pan (one that will snugly fit the cod fillets) on a medium heat and pour in 1 tbsp olive oil. Add the onion, season with salt and pepper and fry for 4-5 mins, stirring often, till slightly softened.

While the onion cooks, peel and grate or crush the garlic. Pick the thyme leaves off their stems. When the onion has cooked for 4-5 mins, add the garlic and thyme and fry for 1 min, stirring constantly.

Tip in the chopped tomatoes, add 1 tbsp Worcester sauce and turn the heat up to a bubble. Add the cod fillets to the sauce and pop the lid on the pan. Simmer for 4-5 mins, till the fish is cooked through – if you press the thickest part of a fillet with the back of a fork, it should be opaque and flake easily.

Fluff the rice with a fork and divide it between 2 warm plates. Top with a cod fillet each and spoon over the tomato sauce to serve.