Ginger roast cod with sesame-dressed salad

Ingredients:

For Cod Marinade

1. 4 x 150g thick Cod Loin

2. 5cm piece fresh ginger

3. 1 large red chilli

4. 6 spring onions

5. 1 large lime

For the salad

1. 50g baby spinach leaves

2. 1 each red and yellow peppers

3. 100g mangetout

4. 75g beansprouts

5. 10g fresh coriander leaves

6. 1 tbsp sesame seeds

For the dressing

1. 2 tsp sesame oil

2. 2 tbsp light soy sauce

3. 1 tsp maple syrup

4. 1 tsp grated fresh ginger

Directions:

1. Pre heat the oven to 200*

2. In a dry pan toast the sesame seeds and then set aside to cool ready to mix into the salad later.

3. Place the cod in a large oiled roasting tin and set aside to breath.

4. Grate the 5cm piece of ginger. Deseed and finely slice the chilli. Trim and finely slice the spring onions. Combine the ginger, chilli and spring onions and scatter over the cod. Juice the lime and pour half over the cod (save the rest for the dressing). Season and roast for 15 minutes, until cooked through.

5. Meanwhile, mix all the salad dressing ingredients together in a jug, along with the reserved lime juice.

6. Deseed and finely sliced the red and yellow peppers. Finely shredded the mangetout. Roughly chop the coriander. Add the salad ingredients to a large bowl, pour over the dressing and toss together.

7. Layer a bed of salad and top with the roasted Cod Loin.

8. Enjoy!