Ingredients
- A glug of olive oil
- 2 pointy red peppers, sliced in circles with seeds removed
- 1 clove of garlic, peeled and sliced
- 1tsp tomato puree
- 200g Arborio rice
- 2 pieces orange peel
- 450ml light chicken or vegetable stock
- Salt and pepper
- A sprig of rosemary
- 350g cod fillet, bones removed, skin on
- Juice of 1 orange
- 1tsp Dijon mustard
- 150ml cream
- A small pinch of saffron strands
1 Set the oven to 185 degrees
2 Put the olive oil into a pot, then add the peppers and the garlic. Cook for 10 minutes over a gentle heat, then add the tomato puree and Arborio rice.
3 Stir everything together, then add the orange peel, stock and seasoning. Bring to a simmer and cook for five minutes to begin to cook the rice.
4 Add the rosemary and sit the cod beside it, skin-side up.
5 Drizzle a little more oil on to the skin, cover tightly with a lid, then bake in the oven for 15 minutes.
6 For the dressing: Bring the orange juice to a gentle simmer, then whisk in the mustard and the cream. Season, then add the saffron, remove from the heat and allow to cool.
7 When the rice is cooked, carefully peel the skin from the fish, break the fish apart, spoon the saffron dressing liberally over the top and dig in.
