Cod with Tomatoey Baked Rice & Aioli

Make the Greek Tomato Rice Traybake batch recipe.

Heat the oven to 200°C. Put the flour onto a tray and season with salt and pepper. Pat the cod dry and coat in the flour on all sides.

Heat some oil in a frying pan set over a medium-high heat and add the fish. Cook for around 2 mins on each side until golden, then transfer to the oven to cook through for 8-10 mins (timings will vary slightly depending on the thickness of the cod).

Get the rice into a small saucepan set over a medium heat and cover with a lid. Meanwhile, finely chop the dill, then add to a bowl with the mayo and the zest and juice of the lemon.

Serve the rice topped with the cod and a dollop of the dill aioli, then scatter with capers.