Pan Fried Cod

Meanwhile, heat a glug of oil in a large ovenproof saucepan on high heat. Tip: If you don't have an ovenproof pan, just cook in a normal saucepan then transfer to an ovenproof dish before the risotto goes in the oven. Add the leek to the pan, season with salt and pepper and cook until softened, 3-4 mins, stirring often. Stir in the garlic and cook for 1 minute. Whilst courgette cooks, zest the lemon and cut into quarters. Snip the chives.

Stir in the arborio rice then add the the stock. Stir and bring to the boil, then reduce the heat to low. Cover the pan with a lid (or seal it with foil). TIP: Transfer to an ovenproof dish, cover with a lid or foil at this point if your pan isn't ovenproof. Pop on the middle shelf of your oven and bake until the rice is tender, 20-25 mins.Whilst the risotto is in the oven, Heat a drizzle of oil in a frying pan, When hot, add the courgette and cook until brown, 5 mins. Remove from the pan and pop on a plate for later.

Meanwhile, 6 mins before the risotto is done, pop the pan back on the heat, add a drizzle of oil in a frying pan on medium-high heat. Pat the cod dry with kitchen paper and season with salt and pepper. Once the pan is hot, carefully place your cod in the pan, and cook for 2-3 mins before turning over and cooking for 2-3 mins on the other side. Season with salt and pepper. Add a squeeze of lemon, and sprinkle over half the chives, in the last minute of cooking. Remove the pan from the heat. IMPORTANT: The cod is cooked when opaque in the middle.

Once cooked, carefully remove the risotto from the oven. Stir in the cooked courgettes, lemon zest, squeeze of half the lemon juice, the grated Italian cheese and the remaining chives into the risotto. Stir in a knob of butter if you have some. Season with salt and pepper to taste.