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    Spring greens with sweet chilli cod

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    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. 

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