• 1 tablespoon olive oil
  • 2 peppers, 1 red, 1 yellow, diced
  • 1 onion, chopped
  • 2 cloves garlic, crushed
  • 175g wholegrain rice
  • 600ml chicken stock
  • 250g cherry tomatoes
  • 100g spinach
  • 50g California walnuts, chopped
  • ½ x 25g pack basil, shredded
  • 4 x 120g cod fillets


  1. Heat the oil in a large frying pan and fry the peppers and onion for 5 minutes, add the garlic and fry for a further 2 minutes.
  2. Add the rice and stock, cover with a lid and cook for 15 minutes. Add the tomatoes, cover and cook for 5 minutes. Season.
  3. Stir in the spinach, Walnuts and basil and nestle in the cod, recover and cook for 5-7 minutes until the fish is cooked and the rice is tender.

Cooks tip: Try with salmon or hake fillets too.