100 g (3 1/2 oz) pitted black olives, roughly chopped
100 g (3 1/2 oz) sunblush tomatoes, roughly chopped
250 g (8 oz) Arborio risotto rice
900 ml (1 1/2 pints) hot rich chicken stock
50 g (2 oz) Parmesan cheese, freshly grated
50 g (2 oz) basil, roughly chopped
Place the cod pieces in a roasting tin and drizzle with 1 tablespoon of the oil. Season with pepper. Set aside.
Heat the remaining tablespoon of oil in a large, heavy-based frying pan and cook the onion over a medium heat, stirring frequently, for 3–4 minutes until softened. Add the olives and tomatoes and cook, stirring, for 1 minute. Add the rice, then pour in half the stock. Bring to the boil, then reduce the heat and simmer gently, stirring occasionally, for 5–6 minutes until almost all the stock has been absorbed.
Place the cod in a preheated oven, 200°C (400°F), Gas Mark 6, for 15 minutes until cooked through. Meanwhile, stir the remaining stock into the rice and continue simmering, stirring occasionally, until almost all the stock has been absorbed and the rice is tender. Remove from the heat and stir in the Parmesan and basil. Season with pepper.
Serve the risotto on warmed serving plates with the roasted cod on top.