Cod & Tomatoes With Baked Coriander Rice

Preheat the oven to 180°C.

Give the rice a good wash, a few rounds in fresh cold water should do it. Once the water is running clear, drain and set aside.

Grab a blender and stuff in half of the spinach, ginger, ⅘ of the coriander, the green chilli, and garlic cloves. Pour in the can of coconut milk and add in your water. Blend until smooth and bright green.

Thinly slice the red onions. Set a large saucepan (with a lid) over a high heat. Once hot, add a splash of olive oil and toss in two-thirds of the red onion. Cook with a pinch of salt for 5-6 mins over high heat, until starting to caramelise.

Tip in the rice and stir through the toasty onions and the rest of your spinach. Now add the green coconut milk mixture and bring to a simmer. Once hot, add the lid and slide into the oven for 25 mins.

Season the cod fillets with salt and pepper. After the rice has had 15 mins, remove the lid and add the cod fillets on top. Return the lid and slide back into the oven for a further 6-7 mins.

Remove from the oven and allow to rest for 5 mins.

Halve the cherry tomatoes and toss with the lime juice, the remaining coriander, and sliced onion. Divide the rice and fish between bowls and top with the fresh tomato and onion salad.