Sesame Crusted Cod with Asian Greens Recipe | Abel & Cole
Sesame Crusted Cod with Asian Greens
Clock Image
Prep: 10 mins
Cook: 15 mins
Our sustainably sourced cod gets a top coat of seasame seeds (well, it’s a bit chillier these days). It’s then paired with Asian infused organic greens thanks to hoisin and tamari.
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363 kcal
(per portion)
Ingredients you'll need
Recipe Ingredients Image
  • 2 cod fillets
  • 1 tbsp sesame seeds
  • A head of pak choi
  • A head of broccoli
  • A 50g sachet of hoisin sauce
  • 1 tbsp tamari
  • A pinch of dried chilli flakes
From your kitchen
  • 4 tsp olive oil
  • 100ml boiling water
You'll need
  • Baking tray
  • Foil
  • Wok or deep frying pan
  • Measuring jug
Step by step this way
  • 1.

    Heat your oven to 180°C/Fan 160°C/Gas 4. Line a baking tray with foil and brush it with 2 tsp oil. Place the cod fillets on the tray, skin side down.

  • 2.

    Press ½ tbsp sesame seeds onto each fillet, covering the top as much as you can. Bake for 10-15 mins till the cod is opaque and flakes easily when pressed with a fork.

  • 3.

    While the cod cooks, separate the pak choi leaves and slice the stalks. Shred the larger leaves. Trim the broccoli and break into florets.

  • 4.

    Warm 2 tsp oil in a wok or deep frying pan. Add the broccoli and pak choi stalks. Stir fry for 5-6 mins till the veg start to soften and char a little.

  • 5.

    Add the hoisin sauce to the pan with 1 tbsp of the tamari and a pinch of dried chilli flakes. Pour in 100 ml boiling water.

  • 6.

    Stir fry for another 3-4 mins till the veg are tender. Add the pak choi leaves and stir fry for another 1-2 mins till they’re just wilted.

  • 7.

    Taste the stir fried veg and add a little more tamari if you think it needs it. Serve the cod with the stir fried greens and some more chilli flakes, if you like.

  • Tip

    Open sesame
    Add your leftover sesame seeds and a pinch of chilli flakes to vegetables before roasting, or toss with cooked noodles and stir fried veg. Two tasty ways to use up your leftover sachets.