Black Rice with Cod

for 4

• 4 fresh cod fillets
• thyme
• 4 cloves of garlic
• a small lemon
• olive oil
• one orange bell pepper
• 300 g Ronaldo rice
• 5 cl of white wine
• a packet of cuttlefish ink
• 1 l of fish stock
• salt and pepper

turn the oven on to 200º. Place a sheet of aluminum foil on the baking tray, brush with a little olive oil, place the cod fillets on top, sprinkle with a few sprigs of thyme, 2 crushed garlic cloves, drizzle with lemon juice, a drizzle of olive oil, salt and pepper, close with another sheet of aluminum foil, sealing well, and bake for 10 minutes. In the meantime, sauté the remaining chopped garlic in a little olive oil, add the peppers cut into strips and sauté for a minute. Add the rice, let it fry a little, pour in the wine, add the ink, stir well and add the stock until the rice is cooked.

Once ready, remove the cod fillets from the foil and pour the cooking juices over the rice. Slice the fish and serve with the rice.