Sesame-Crusted Cod With Sweet Chilli Noodles

Preheat the oven to 220°C/ 200°C (fan)/ Gas 7

Boil a kettle

Pat your fish fillet[s] dry with kitchen paper and add them to a baking tray (or two!) (use tin foil to avoid mess!)

Spread your miso evenly over the fish fillet[s] with the back of a teaspoon

Sprinkle all your sesame seeds over the fish fillet[s] and press down firmly with your hand so that they stick

Drizzle the fish with vegetable oil and put the tray[s] in the oven for 12-15 min or until cooked through – this is your sesame-crusted fish

Tip: your fish is cooked when it turns opaque and flakes easily!

Meanwhile, add your wholewheat noodles to a pot and cover with boiled water until fully submerged

Bring to the boil over a high heat and cook for 5 min

Meanwhile, peel (scrape the skin off with a teaspoon) and finely chop (or grate) your ginger

Add the chopped ginger to a bowl with your soy sauce, red chilli relish, chilli flakes (can't handle the heat? Go easy!), 1 tbsp [1 1/2 tbsp] [2 tbsp] vegetable oil and the juice of half your lime[s]

Give everything a good old mix up – this is your sweet chilli dressing

Once the noodles have been cooking for 5 min, add your Tenderstem broccoli and cook for 2 min further, or until everything's tender with a slight bite

Once cooked, drain everything and return it to the pot

Trim, then slice your spring onion[s]

Add the sweet chilli dressing to the noodles with the sliced spring onion and mix everything together – these are your sweet chilli noodles

Cut the remaining lime into 1 wedge per person