Ingredients

• 240 g cod fillet — cut into 2 portions, patted dry
• 200 g cooked brown rice — very soft cooked
• 200 g zucchini — thinly sliced
• 10 g extra virgin olive oil — divided
• 1 g dried oregano — crushed between fingers
• 1 g dried basil — crushed between fingers
• 120 ml low sodium vegetable broth — room temperature
• 1 pinch salt — fine optional

Instructions

1. Preheat the oven to 190°C and lightly oil a small baking dish with half of the olive oil.
2. Spread the thinly sliced zucchini in an even layer on the bottom of the dish and sprinkle with half of the salt (if using), half of the oregano, and half of the basil.
3. Lay the cod portions on top of the zucchini, drizzle with the remaining olive oil, and sprinkle with the remaining herbs and salt.
4. Pour the vegetable broth around (not directly on top of) the fish so the zucchini is mostly covered and the cod is partially surrounded by liquid.
5. Cover the dish tightly with foil and bake for 15–18 minutes, until the cod flakes easily with a fork and the zucchini is very tender.
6. While the fish bakes, gently warm the soft cooked brown rice in a small saucepan over low heat with a spoonful of water, stirring until hot and very soft in texture.
7. To serve, divide the warm brown rice between two small bowls, top each with a portion of cod and a generous spoonful of the tender zucchini and pan juices.