Mediterranean Cod Traybake
A healthy traybake which may save on the washing up but delivers maximum flavour. Plump juicy tomatoes, salty olives, and fragrant citrus basil pesto all work beautifully with the fish. Washing up is also minimal which is a bonus.
(Serves 2 - £4.34 per serving)
Rinse 150g brown rice in a sieve under cold water. Add to a baking dish with a finely sliced red onion, a handful of pitted green olives, and a finely sliced garlic clove.
Add 300g hot chicken stock, cover with tin foil and bake at 180C fan/200C for 15 minutes.
Meanwhile, make the pesto by adding a bunch of basil, a handful of flat leaf parsley, 50g toasted pine nuts, 50g grated parmesan, the zest and juice of a lemon, salt, pepper and enough extra virgin olive oil to make a loose drizzling consistency. (I sometimes add some rocket leaves to mine).
Remove the rice from the oven and add 250g cherry tomatoes with their vines and a courgette sliced into half moons. Cover again with foil and return to the oven for 15 minutes.
Remove the foil and fish out the tomato vines. Give everything a good stir and top with two fish fillets of your choice and a good amount of seasoning. Return to the oven to bake the fish for 10 more minutes.
When you are ready to serve, set the fish aside to rest and add 100g spinach to the rice and vegetables. Stir well and spoon into bowl.
Top with the baked fish, some lemon zest and a drizzle of the pesto.