SOY-GLAZED COD WITH CHILLI, GARLIC & GINGER

Fish is a great choice when you want a lighter meal, but the powerful flavours of this dish will leave you feeling satisfied. Pollock, hake and haddock also work well in this dish – just buy the freshest fish you can find. CARB COUNT: 46g per person

Serves 2

For the fish

2 x 200g (7oz) skinless, boneless cod fillets

Finely grated zest and juice of 2 limes

4tbsp dark soy sauce

3 garlic cloves, crushed

3cm (1¼in) knob of fresh ginger, grated

2tbsp mushroom ketchup

(I like Geo Watkins, from supermarkets)

1tbsp Sriracha chilli sauce

(from supermarkets)

1tbsp clear honey

2tbsp 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 and 2 white onions, peeled, halved and thinly sliced

1 fennel bulb, halved and cut into thin strips

1tbsp flaky sea salt

A bunch of spring onions, trimmed and finely sliced

A 25g (1oz) bunch of coriander,

leaves picked from stems 2tbsp rice wine vinegar 2tbsp sesame oil

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 in the fridge for 2 hours.

Preheat the oven to 200°C/fan 180°C/gas 6. Place the cod fillets in a roasting tin and spoon the marinade over. 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.

While the cod is in the oven, make the salad. In a bowl, toss the sliced onions and the fennel strips with the flaky sea salt. Leave for 10 minutes, then tip into a colander and rinse under cold water. Dry with kitchen paper and transfer to a clean bowl. Add the spring onions and coriander leaves and toss well.

Dress the salad with the rice wine vinegar and sesame oil. Place the roasted cod on warmed plates and sprinkle with the sesame seeds and sliced chillies. Serve with the salad alongside.