How to make cod with lemon risotto and roasted tomatoes
Saffron-infused brown rice risotto is topped with baked cod and sweet roasted tomatoes, which are rich in lycopene, found to lower cholesterol, protect skin and boost immunity
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Cod with lemon risotto and roasted tomatoes
1½tbsp oil
120g short grain brown rice
½tsp smoked paprika
½ vegetable stock cube
180g cherry tomatoes
1 lemon
1 shallot
2 garlic cloves
2 x 150g cod fillet (skin off)
80g green beans
80g spinach
Large handful of flat-leaf parsley
Pinch of saffron
Preheat the oven to 180C and boil a kettle. Rinse the brown rice. Slice the cherry tomatoes in half. Finely chop the garlic and shallot. Finely chop the parsley including the stalks, keep separate. Trim the green beans and slice in half widthways. Dissolve the half vegetable stock cube in a jug with 450ml boiling water and add the saffron to this.
Heat a large pan with ½tbsp oil and cook the garlic, shallot and parsley stalks for 3 mins until softened. Add the rice to the pan and stir to coat in the oil for 1 minute, then add the vegetable stock gradually, stirring regularly for 20 mins. Add more boiling water if needed.
While the risotto is cooking, place the tomatoes on a baking tray with ½tbsp oil and a sprinkle of sea salt. Place the cod fillets on a sheet of baking paper on a separate baking tray, drizzle with ½tbsp oil, juice from half of the lemon and sprinkle over a pinch of sea salt and black pepper. Place both the cod and the tomatoes in the oven for 12-15 mins or until cooked through.
After 20 mins of cooking the risotto, stir in the smoked paprika, the juice from half of the lemon, the chopped parsley leaves, green beans and spinach and cook for a further 5 mins or until the rice is cooked to al dente (the rice should have a slight bite to it) and the green beans are tender. Season with black pepper.
Spoon the lemon risotto into two warm bowls, top with the cod and the roasted tomatoes.
Recipe from Mindfulchef.com
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