Baked cod, spiced pepper rice, saffron cream dressing

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.