Cod with cherry tomatoes and olives

Method

1. 1

   Add the rice to a pan of boiling salted water.

2. 2

   Cut the cherry tomatoes in half and lightly salt them.

3. 3

   Slice the olives lengthways.

4. 4

   In a non-stick frying pan, add the oil, cherry tomatoes, olives and cod fillets (without defrosting them), and season with salt and pepper.

5. 5

   Cook over a low heat for about 20 minutes, turning the fillets halfway through the cooking time so they cook evenly on both sides.

6. 6

   Add the chopped parsley to the pan and take it off the heat.

7. 7

   Drain the rice, which will have cooked by now.

8. 8

   Plate up each portion with a cod fillet, cherry tomatoes and olives, and garnish with a little rice moistened with the juices left by the cod and the other ingredients in the pan.