Spring greens with sweet chilli cod

  • Total time: 20

Serves: 2


1 pack Waitrose Skinless & Boneless Cod Fillets
1 tsp sesame seeds, toasted
1 tbsp toasted sesame oil
150g spring greens, shredded
100g kale
1 tsp fennel seeds, lightly crushed
200g spinach
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.