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Spring greens with sweet chilli cod
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1 pack Waitrose Skinless & Boneless Cod Fillets
1 tsp sesame seeds, toasted
1 tbsp toasted sesame oil
150g spring greens, shredded
1 tsp fennel seeds, lightly crushed
2 tsp sweet chilli sauce
1. Preheat the oven to 200°C, gas mark 6.
2. Place the cod on a baking tray, sprinkle with sesame seeds and bake for 15 minutes or until just cooked throughout.
3. Meanwhile, heat the oil in a large frying pan, add the spring greens, kale and fennel, cover and fry for 5 minutes. Add the spinach and cook until wilted, season.
4. Serve the cod on top of the greens drizzled with the sweet chilli sauce.
Typical values per serving:
2 of your 5 a day, low in fat