Cod and Coriander Crispy Salad

Cod and Coriander Crispy Salad

No Count Recipe

Serves 2

1 x 200g pack crispy salad leaves

2 cod steaks, approx 175g each

2 egg noodle blocks

3 tbsp soy sauce

2.5cm (1") fresh ginger, grated

1 clove garlic, crushed

juice & finely grated rind of 1 lime

juice of ½ lemon

1 bunch spring onions, trimmed 7 cut lengthways into strips

salt & pepper

bunch fresh coriander, chopped

Place cod steaks onto 2 squares of foil big enough to hold then and make a parcel.  Season the cod and sprinkle with lemon juice and some of the chopped coriander, divide half of the spring onion strips between them.  wrap the foil around to seal the parcel and cook in a hot oven for 10-15 mins until lightly cooked through.

Drop noodles into a large pan of boiling water, return to the boil simmer 4 mins then drain well.

Meanwhile mix the rest of the coriander, soy sauce, ginger, garlic, lime juice and rind.

Divide the salda leaves between 2 plates. Top with noodles.  Open foil parcels carefully, top the noodles with the cod and pour over any juices.  Now pour over the coriander dressing and scatter with the remaining spring onions.  Serve immediately.