The dressing combines lime with coriander to create a tangy sauce that blends wonderfully with the slight sweetness of the cod.
Ginger and spring onions help create a really fresh flavour, while keeping the dish light and nutritious.
We like to serve with new potatoes and mange tout.
2 Prime cod fillets
1 tsp chopped fresh ginger
1 large handful of fresh coriander
2 spring onions
1 lime zest and juice
2 tbsp olive oil
2 tsps honey
1 tsp wholegrain mustard
Preheat your oven to 200C/400F/Gas 6.
First, cook the cod by placing the individual pieces on an oiled baking tray. Brush or drizzle the fish with olive oil and season, then roast in the oven for 10 to 15 mins until cooked through.
While the cod is baking, place the ginger, coriander and spring onions in a food processor and pulse until finely chopped.
Now empty the mixture into a sauce pan and add in the lime zest and juice, olive oil, honey (sweetening to taste) and mustard. Warm gently in the pan.
Divide the cooked fish between the plates before spooning the warmed lime and coriander dressing on top. Serve with your preferred vegetables – and enjoy.