Preheat and Prep: Preheat your oven to 200°C (180°C fan). Rinse the basmati rice under cold water until the water runs clear – you'll see the cloudy starch disappear, which prevents the rice from turning gluey. Pat the cod fillets dry with kitchen paper; they should feel tacky but not wet.

Start the Rice Base: In a 9x13 inch baking dish, combine the rinsed rice, chicken stock, olive oil, minced garlic, lemon juice, lemon zest, paprika, thyme, black pepper, and salt. Stir everything together until the rice is evenly coated and the stock looks lightly golden from the paprika. The aroma of garlic and lemon will already be filling your kitchen.

Add the Cod: Nestle the cod fillets into the rice mixture, pressing them down gently so they're partially submerged. The fillets should look pearly white and feel firm to the touch. Scatter the halved cherry tomatoes and frozen peas around the fish, tucking them into the rice.

Cover and Bake: Cover the baking dish tightly with aluminium foil. Bake for 20 minutes. During this time, you'll hear a gentle bubbling sound as the rice absorbs the stock – that's the sound of success. The kitchen will smell of gentle herbs and lemon.

Uncover and Finish: After 20 minutes, carefully remove the foil. The rice should look tender and most of the liquid should be absorbed. The cod will have turned from translucent to opaque white and should flake easily when pressed with a fork. Bake uncovered for another 5 minutes to allow the top to dry slightly and the tomatoes to soften.

Rest and Flake: Remove the dish from the oven and let it rest for 5 minutes. This resting time is crucial – the rice will absorb any remaining moisture, and the cod will finish cooking gently. Use a fork to gently flake the cod into large chunks. The fish should separate into beautiful, moist flakes that smell sweet and briny.

Portion and Store: Divide the mixture evenly into four airtight meal prep containers. The rice should be fluffy and separate, the fish should be in tender chunks, and the tomatoes should be burst and juicy. Let the containers cool completely before sealing and refrigerating.