500g cod or haddock fillet, skinned and cut into large chunks
handful parsley, roughly chopped
finely grated zest and juice 1 lemon
Make it on the hob
To make on the hob, fry the leek
in oil; add the rice and stock.
Simmer, covered, for 10 mins or until
most of the liquid is absorbed. Add
fish, leave off heat for 5 mins, covered,
until the rice is fluffy and fish cooked.
Put the leek in a large microwave dish with 4 tbsp of the stock. Cover the dish with cling film, pierce the film with a knife, then microwave on High for 5 mins.
Uncover the dish, then stir the rice and remaining stock into the leek. Re-cover with cling film, pierce and microwave on High for another 10 mins, stirring halfway through until the rice is very nearly cooked.
Gently stir in the fish chunks, cover the dish with cling film again, then pierce and cook for a further 5 mins until the fish flakes easily and the rice is tender. Stir in the parsley, lemon zest and juice. Leave to stand for 2 mins before serving.