Roast Cod with Cucumber and Radish Salad

Preparation time: 15 minutes
Cooking time: 10 minutes to 12 minutes
Total time: 25 minutes to 27 minutes
Serves: 4

Ingredients
½ x 235g bag Waitrose Ready Washed Spinach
4 x 150-175g Fresh Icelandic Prime Cod Fillets (skinless)
2 tbsp Cook’s Ingredients Toasted Seasame Oil
2 tbsp seasame seeds
½ large essential Waitrose Cucumber, sliced into matchsticks
75g essential Waitrose Radishes, thinly sliced
3 tbsp whte wine vinegar
1 medium avocado

Method
Preheat the oven to 220ºC, gas mark 7. Spread the spinach over a large non-stick baking tray.

Place the cod fillets on top and drizzle with 1½ tbsp of the sesame oil. Season with cracked black pepper then place in the oven and bake for 10–12 minutes until the fish is just cooked through and opaque.

Meanwhile, place the sesame seeds in a frying pan and toast for 2–3 minutes until golden. Set aside.

In a bowl, mix the cucumber and radish slices with the vinegar and the remaining sesame oil.

Peel and slice the avocado. Divide the avocado and spinach out between the plates.

Top with the cod fillets, then the cucumber and radish salad. Sprinkle with the sesame seeds and serve immediately.

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