One Pan Poached Cod and Rice

Melt-in-your-mouth tender cod poached with brown rice along with the last of this summer's cherry tomatoes and basil. 

Ingredients:

400g (about 14 oz) cod fillets

2 tbsps olive oil

salt and pepper to taste

3/4 cup brown rice

2 tbsp olive oil 

1 1/3 cups water

salt and pepper to taste

zest of 1/2 lemon

1/2 cup frozen peas

1 cup cherry tomatoes, cut in half

1 tbsp olive oil 

1 tbsp capers

a handful of fresh basil leaves 

Brush both sides of the cod fillets with 2 tbsps olive oil, then salt and pepper. In a deep skillet add 2 tbsps olive oil and heat to medium. Add rice and gently toast 1 minutes. Add the water, salt, pepper, lemon zest and peas and stir together. Cover and bring to a boil. In a bowl toss the tomato halves with 1 tbsp olive oil, salt, pepper and torn basil leaves. Once the rice is boiling, turn the heat down to a simmer for 5 minutes. Then add the cod and let it be partially covered with liquid. Top with tomatoes, then add the capers and more basil. Cover 10 to 15 minutes or until fish flakes easily and rice is fully cooked. Remove lid and simmer until the liquid is absorbed by the rice. Serves 2-3

 Adapted from: sugarlovespices.com

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