Cod & Chorizo with Quick Brown Rice & Mediterranean Veg

Smoky chorizo, flaky cod, and lots of fresh veg. Quick-cook rice. I used 1/2 mountain honey in place of sugar to balance the tomato.

Ingredients (1 serving):
• Cod fillets – 150 g
• Chorizo – 40 g, sliced
• Quick-cook brown rice – 125 g (½ microwave pack, warmed with splash of water)
• Red pepper – ½, sliced
• Courgette – ½, in half-moons
• Red onion – ½ small, sliced
• Salad tomato – 1 medium, chopped
• Cherry tomatoes – 4–5, sliced
• Garlic – 1 clove, minced
• Spinach – handful
• Raw honey – 1 tsp (to cook with tomato)
• EVOO, lemon, salt & pepper

Instructions:
1. Warm the rice in a pan with a splash of water, keep covered.
2. Fry chorizo until it releases oil.
3. Add onion, red pepper, courgette and garlic. Sauté 4–5 min.
4. Stir in chopped salad tomato + cherry tomatoes + 1/2 tsp honey. Cook until it forms a light sauce.
5. Season cod, nestle into pan, cover, cook gently 6–8 min until flaky.
6. Toss spinach through at the end to wilt.
7. Plate rice, top with cod and veg mix. Finish with lemon juice