Baked cod loin with sizzling spinach, ginger and chilli
A quick and fabulous fish dish with a twist. The cod is chunky and tender, and the ginger and chilli gives the veg a delicious zing.
- CourseMain meal
- Prepare5 mins
- Cook15 mins
- Total time20 mins
- 2 x 130g pieces cod loin
- 1½ tbsp shaoxing rice wine
- 2 tbsp soy sauce
- 2 garlic cloves, crushed
- 300g baby spinach leaves
- 3 salad onions
- 10g fresh root ginger
- 1 red chilli, deseeded
- 1½ tbsp sunflower oil
Preheat the oven to 200°C, gas mark 6. Place a large sheet of foil on a baking tray and sit the cod on top. Drizzle over the rice wine, ½ tbsp soy and the crushed garlic. Massage the dressing into the fish and tightly seal the foil parcel. Bake in the oven for 12 minutes, or until the fish is opaque and cooked through.
Meanwhile, place a large pan over a high heat. Add the spinach and toss it every now and again, until wilted. Drain in a sieve, squeezing out any excess liquid.
Cut the salad onion into 4cm lengths, then into very thin slivers. Do the same with the ginger and chilli, slicing it into very fine slivers. Dilute the remaining 1½ tbsp soy sauce with 1½ tbsp boiling water.
Arrange the spinach on a serving dish. Top with the cod and any cooking juices. Heat the sunfl ower oil in a pan set over a high heat. Pile up the salad onion, ginger and chilli, placing a heap on each piece of cod. When the oil is extremely hot, almost smoking, pour it over the onion, ginger, chilli and fish so that it sizzles. Pour over the diluted soy sauce and serve immediately.
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