Roast cod on tomato rice

Preheat the oven to 200°C, gas mark 6. Heat 1 tbsp oil in a large ovenproof frying pan over a high heat. Fry the onion for 5 minutes until turning golden. Turn the heat to medium, add the garlic and tomato purée and fry for 2 minutes. Add the tomatoes and fry for 2 more minutes.

Break up the rice as much as possible in the packs, then tip into the pan with 4 tbsp water. Stir for about 2 minutes until combined and heated through, then stir in half the parsley.

Sit the cod fillets on top of the rice, season and drizzle with the remaining oil. Cut 4 thin slices from the lemon and lay on the cod, then squeeze the remaining juice over the rice. Bake for 12-14 minutes until the fish is opaque and cooked through. Serve with the remaining parsley scattered over and a spoonful of crème fraîche.