Basmati rice with cod, tomato and olives

Ingredients

For 1 serving

• Basmati rice60 g
• Cod180 g
• Cherry tomatoes150 g
• Green olives8
• Capers5 g
• Garlic1 clove
• Extra virgin olive oil10 g
• Parsley5 g
• Saltto taste

Contains: fish,

Method

1. Bring a pan of water to the boil for the rice. Rinse the basmati rice in a sieve until the water runs clear.
2. When the water boils, salt it, add the rice and cook for 12 minutes, until tender but separate; drain.
3. Meanwhile halve the cherry tomatoes, chop the parsley and crush the garlic clove. Pat the cod dry with kitchen paper, remove any bones, cut it into 2–3 pieces and salt lightly.
4. Heat the olive oil in a lidded frying pan over medium heat and fry the garlic for a minute, until just golden. Add the tomatoes, green olives and capers and cook for 5 minutes, until the tomatoes soften and release their juice.
5. Lay the cod in the sauce, cover and cook for 8 minutes over medium-low heat, until the flesh is white and flakes with a fork; don't turn it, so it stays whole.
6. Remove the garlic, serve the fish and sauce over the rice and finish with the parsley.