2 x 150g pieces of haddock

1 red onion cut into 6 wedges

2 handfuls of  cherry tomatoes

2 slices of Prosciutto

Handful of mixed olives

150g of orzo

400ml of vegetable stock

1 lemon juice and zest

Heat your oven to 180.

Pop the onions and tomatoes in an ovenproof dish, toss with a little olive oil and grind some fresh pepper over.

Pop in the oven and bake for 15 minutes.

Wrap each piece of fish with a slice of Prosciutto.

Add the olives to the dish and  pop your cod on top.

Pop in the oven for 20 minutes until the fish is cooked through.

While your fish is cooking, put your veg stock in a saucepan and bring to a  boil, pop in your orzo and lemon zest, give it a stir and simmer for 8 minutes or until fully cooked. Pop on a lid and put to one side.

When you are ready to serve, squeeze some lemon juice in your orzo and divide between 2 bowls.

Pop your fish, tomatoes, olives & onion on top and enjoy.