Name: Baked cod with grapefruit and cucumber salad
Total time: 1200 s
Yield: 2
Ingredients: 150 gram Thai jasmine rice; 2 cod fillet; 1/4 pink grapefruit; 1 cucumber; 4 spring onion; 2 tablespoon soy, ginger and lime dressing; 1 teaspoon sesame seeds

Step 1

Preheat the oven to 180°C/160°C fan/gas mark 2 and line a baking tray with parchment. Cook the rice (150 g) according to the pack instructions.

Step 2

Rub the fish (2) with 2 tbsp olive oil and place on the baking tray. Season with salt and finely grate a little grapefruit zest over each fillet. Bake for 12-15 minutes, until the fish is opaque and has started to flake.

Step 3

Meanwhile, cut the grapefruit (1/4) into segments. Combine with the cucumber (1) , spring onion (4) and dressing (30 mL) , and sprinkle over the sesame seeds (3 g) .

Step 4

Serve each cooked cod fillet with some of the salad and rice.

Baked cod with grapefruit and cucumber salad

RECIPE

Ingredients

Method

Rate this recipe

Tags

More from Marks & Spencer

Spicy pasta and cannellini bean stew

Valentine's Day brunch

Roasted Romano pepper soup, crunchy crumbs and burrata

Stollen old fashioned

Homemade liqueur coffee

Sausages with apple, mustard and celeriac remoulade

Croissant bread and butter pudding

Percy mallow fudge

Colin the Caterpillar cookie dough

Italian chicken traybake

Potato cakes and smoked salmon with festive chutney

Speedy macaroni cheese

Italian meatball and mozzarella pasta bake

Pitch-perfect banana and blueberry pancakes

Courgette and halloumi fritters with a chilli yogurt dip

Peanut and raspberry fridge cake