Preheat your oven to 200°C/Fan 180°C/Gas 6. Fill and boil your kettle. Tip the rice into a small pan. Pour in 250ml hot water from the kettle. Add a pinch of salt. Cover. Bring to the boil. Turn the heat right down. Simmer for 20-25 mins. Take off the heat. Steam, lid on, for 2-4 mins till the rice is cooked.

Zest the lime zest into shallow bowl. Squeeze in the juice from half. Add the Thai red curry paste with a good pinch of salt and mix well. Place the cod fillets into the bowl and turn a few times to coat them in the paste. Set to one side.

Peel and thinly slice the onion and garlic cloves. Thinly shred the kale, discarding any really thick or dry stems. Place the veg onto a roasting tray. Tumble on the cherry tomatoes. Drizzle over 1/2 tbsp oil with a pinch of salt and pepper and toss. Place the cod fillets on to the tray, pouring over any marinade from the bowl.

When the rice has cooked for 15 mins, slide the tray with the fish and veg into the oven for 15 mins.

While the rice and fish are cooking, cut the lime half into wedges. Roughly chop the coriander leaves.

After 15 mins, the cod should be opaque and flake easily when pressed with the back of a fork. Cook a little longer if you need to. Serve the cod and veg with a scoop of rice. Garnish with the coriander leaves and a lime wedge each.