Tuscan-Style Cod & Black Olive Risotto

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Boil a kettle

Peel and finely dice your red onion[s]

Peel and finely chop (or grate) your garlic

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium heat

Once hot, add the diced onion and a pinch of salt

Cook for 5 min until softened but not coloured

Meanwhile, dissolve your vegetable stock mix in 750ml [975ml] [1.4L] boiled water

Add your arborio rice and half the chopped garlic (save the rest for later!) to the pan, stirring to coat the grains in the oil

Add the vegetable stock a ladle at a time, stirring continuously for 25-30 min or until all of the stock is absorbed and the rice is cooked

Meanwhile, chop your cherry tomatoes in half

Add them to a tin foil-lined baking tray (or two!)

Pat your fish fillet[s] dry with kitchen paper and place them on the same tray[s]

Drizzle everything with olive oil and season generously with salt and pepper

Season the halved cherry tomatoes with a pinch of sugar and put the tray[s] in the oven for 12-15 min until the fish is cooked

Tip: Your fish is cooked when it turns opaque and flakes easily

(Doubled your protein? Do this in batches!)

Chop your capers and black olives together finely

Combine both with the remaining chopped garlic

Add 2 tbsp [3 tbsp] [4 tbsp] olive oil and give everything a good mix up – this is your tapenade