Serves 4
Ready in 20 minutes

Nutritional Information
Per serving:
227kcals
6.5g fat (0.9g saturated)
32g protein
10.7g carbs
9.1g sugar
1.4g salt

Ingredients
4 x 150g thick, skinless, line-caught cod or haddock fillets
Oil, for greasing
5cm piece fresh ginger, grated
1 large red chilli, deseeded and sliced
Bunch of spring onions, trimmed and finely sliced
Juice of 1 large lime
For the salad
50g baby spinach leaves
1 each red and yellow peppers, deseeded and finely sliced
100g mangetout, finely shredded
75g beansprouts
Handful fresh coriander leaves, torn
1 tbsp sesame seeds, toasted
For the dressing
2 tsp toasted sesame oil
2 tbsp light soy sauce
1 tsp caster sugar
1 tsp grated fresh ginger

Method: How to make ginger cod with sesame salad
1. Preheat the oven to 220°C/fan200°C/gas 7. Place the cod in a large oiled roasting tin. Combine the ginger, chilli and spring onions and scatter over the cod. Pour over some of the lime juice (save the rest for the dressing). Season and roast for 10-15 minutes, until cooked through.

2. Meanwhile, mix all the salad dressing ingredients together in a large bowl, with the reserved lime juice. Add the salad ingredients and toss together.

3. Divide the salad between 4 plates and top each with a cod fillet to serve

I love tilapia Just cooked them as I have most any other fish. Poached in the oven with a splash of lime or "shoreluch" battered.