Zesty Oven-Baked Cod and Risotto

Heat a drizzle of oil in a large, wide-bottomed ovenproof saucepan on medium heat (if you don't have an ovenproof pan, use a normal saucepan and transfer to an ovenproof dish later). Add the shallot. Stir and cook until softened, 4-5 mins. Add the garlic and cook for 1 min more. Add the risotto rice, stir and cook until the edges of the rice are translucent, 1-2 mins.

Add the water for the risotto and vegetable stock paste and stir well to combine. Bring back up to the boil, then pop a lid on the dish (or cover with foil) and bake on the middle shelf of your oven until the rice is cooked and the water has been absorbed, 20-25 mins.

Meanwhile, pat the cod with kitchen paper to remove any excess moisture. Line a baking tray with baking paper and lay on the cod fillets. Drizzle with oil and season with salt and pepper. When the oven is hot, roast on the middle shelf until the fish is cooked, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. The fish is cooked when opaque in the middle.

When the risotto has 5 mins left, stir in the spinach and peas. Return the dish to the oven for the remaining 5 mins.