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Photo of One-pan pesto cod & rice by WW

One-pan pesto cod & rice

7
Points® value
Total Time
40 min
Prep
10 min
Cook
30 min
Serves
4
Difficulty
Easy
A simple, all-in-one fish and rice dish that’s great for midweek dinners.

Ingredients

Brown basmati rice, dry

200 g

Courgette

1 medium, large, coarsely grated

Reduced fat green pesto

30 g

Cod, raw

4 fillet(s), medium, loins, skinless

Cherry Tomatoes

12 individual

Vegetable stock cube

1 cube(s), to make 400ml stock

Calorie controlled cooking spray

4 spray(s)

Instructions

  1. Preheat the oven to 200°C, fan 180°C, gas mark 6.
  2. 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.
  3. 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

Notes

This dish would work just as well with any other firm white fish fillets, or even salmon fillets.

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