One-pan pesto cod & rice
Brown basmati rice, dry
1 medium, large, coarsely grated
Reduced Fat Green Pesto
4 fillet(s), medium, loins, skinless
Vegetable stock cube(s)
1 cube(s), to make 400ml stock
Calorie controlled cooking spray
- Preheat the oven to 200°C, fan 180°C, gas mark 6.
- Put the rice and stock in a 1.5-litre flameproof casserole, bring to the boil then simmer, covered, for 12 minutes, until the rice is tender and all the liquid has been absorbed. Fluff up the grains with a fork, then stir through the courgette.
- Spread the pesto over the fish, then arrange on top of the rice with the tomatoes. Mist with cooking spray and bake, uncovered, for 12-15 minutes, until the fish is cooked through and the tomatoes are tender. Season to taste and serve