SOY-GLAZED COD WITH CHILLI, GARLIC AND GINGER

Fish is always a great choice when you want a lighter meal, but I promise the big, powerful flavours of this dish will leave you feeling more than satisfied. So that everything’s ready at the same time, get cracking on the onion salad when you’ve put the cod in the oven. Pollock, hake and haddock also work well in this dish – just buy the best and freshest fish you can find.

INGREDIENTS

SERVES: 2

For the fish

2 skinless, boneless cod fillets (about 200g each)

Finely grated zest and juice of 2 limes

4 tbsp dark soy sauce

3 garlic cloves, crushed

3cm knob of fresh ginger, grated

2 tbsp mushroom ketchup (I like Geo Watkins)

1 tbsp Sriracha sauce

1 tbsp clear honey

2 tbsp sesame seeds, toasted in a dry frying pan until fragrant and golden

2 large red chillies, thinly sliced, seeds and all

For the onion and fennel salad:

2 red onions, halved and thinly sliced

2 white onions, halved and thinly sliced

1 fennel bulb, halved and cut into thin strips

1 tbsp flaky sea salt

A bunch of spring onions, trimmed and finely sliced

A bunch of coriander (about 25g), leaves picked from stems

2 tbsp rice wine vinegar

2 tbsp sesame oil

METHOD

1: To prepare the fish, mix together the lime zest and juice, soy sauce, garlic, ginger, mushroom ketchup, Sriracha sauce and honey in a bowl. Place the cod in the bowl and turn to coat in the mixture. Cover and leave the cod fillets to marinate in the fridge for 2 hours.

2: Preheat the oven to 200°C/Fan 180°C/Gas 6. Place the cod fillets in a roasting tin and spoon on the marinade. Bake for 20–25 minutes, basting the fillets with the marinade every 5 minutes. The liquor will reduce to a beautiful glaze covering the cod.

3: Once the cod is in the oven, prepare the salad. Put the sliced red and white onions and the fennel strips into a bowl and toss with the salt. Leave to soften for 10 minutes, then tip into a colander and rinse under cold running water. Pat dry with a clean tea towel or kitchen paper and transfer to a bowl.

4: Add the spring onions and coriander to the salad and toss well. Just before serving, dress with the rice wine vinegar and sesame oil.

5: When the roasted cod is ready, place on warmed plates and sprinkle with the toasted sesame seeds and sliced chillies. Pile the onion and fennel salad alongside and serve.

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