Cook the rice: Preheat the oven to 400 degrees. In a small pot, bring 1 cup water and a large pinch of salt to a boil. Add the rice, cover, and reduce to a low simmer for about 15 minutes, until tender. Keep covered until the rest of the meal is ready.

Prep the ingredients: Halve, peel, and finely dice the onion. Mince or grate the garlic. Slice the olives into rings. Core and dice the plum tomato. Finely chop the parsley, reserving a few leaves for garnish.

Roast the grape tomatoes: Toss the grape tomatoes on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Place in the oven for 15-20 minutes, until burst and slightly charred.

Make the Veracruz sauce: Heat a drizzle of olive oil in another medium pot over medium heat. Add the onion, garlic, and plum tomato to the pot and cook, tossing, for 4-5 minutes, until soft. Add the olives, stock concentrate, thyme, and 1/2 cup water to the pot. Simmer for 1-2 minutes, until slightly thickened. Season with pepper. Remove from the heat and cover to keep warm.

Cook the cod: Season the cod on all sides with salt, pepper, and a drizzle of olive oil. Place onto the baking sheet with the tomatoes and bake for 7-8 minutes, until flaky and opaque.

Plate: Reheat the Veracruz sauce, if necessary. Place the cod on a bed of rice and top with the burst tomatoes, Veracruz sauce, and a sprinkle of parsley. Enjoy!