Simple Miso Cod & Kale Seaweed

Preheat the oven to 180°C/ 160°C (fan)/ 350°F/ Gas 4

Boil a kettle

Add the shredded kale to a large baking tray with the sesame seeds, a generous pinch of salt, 2 tsp [4 tsp] sugar and a drizzle of vegetable oil

Massage the kale with clean hands so that the kale is evenly covered in oil

Put the baking tray in the oven for 10-15 or until it's crispy - this is your kale seaweed 

Meanwhile, add the basmati rice and 350ml [700ml] boiled water to a pot with a lid and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 10-15 min or until all the water has absorbed and the rice is cooked

Once cooked, remove from the heat and keep covered until serving

Add the miso paste, mayonnaise and 2 tbsp [4 tbsp] boiled water to a small bowl and combine - this is your miso mayo

Trim, then slice the spring onion[s] finely for garnish 

Pat the cod fillets dry and season them on both sides with salt

Heat a large, wide-based pan (preferably non-stick) with a very large knob of butter over a medium-high heat for 1 min or until the butter has melted and started to foam

Once the butter is foaming, add the cod fillets and cook over a medium-high heat for 4 min, turning once 

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