Tasty fish dish option

Crisp-skinned coley fillets & sesame stir-fry salad

Serves 4

2½ tbsp toasted sesame oil

2 tbsp light soy sauce by Sainsbury’s

½ tsp caster sugar

1 tsp grated fresh ginger

1 red chilli, deseeded and sliced

2 tbsp plain flour by Sainsbury’s

4 coley fillets

1 tbsp sesame seeds

300g pack mixed pepper stir fry by Sainsbury’s

½ x 31g pack fresh coriander by Sainsbury’s, leaves chopped

100g bag baby leaf spinach by Sainsbury’s

1. In a small bowl, mix 1½ tablespoons of sesame oil, soy, sugar, ginger and chilli. Set aside. Put flour in shallow bowl and season with freshly ground black pepper. Pat fish dry and dust skin with flour. Heat ½ tablespoon of sesame oil in large frying pan over medium heat. Fry coley, skin-side down, for 4 minutes, until crisp. Turn and fry for 2 minutes, until cooked through. Add sesame seeds to pan for last 2 minutes, Remove fish and sesame seeds and keep warm. Heat remaining oil in pan and add stir-fry mix and coriander. Stir-fry for 1 minute, transfer to bowl and cool. Tossing with spinach, most of dressing, and serve.

fish and stir-fried veg, garnished with toasted sesame seeds, with remaining dressing on side.