Ingredients Click to find out more about the ingredients
80g cod fillet
50g baby spinach
160g asparagus end snapped off and cut into 3cm lengths
Pinch of chilli flakes
1tsp coconut oil
Handful/3g of dried wakame seaweed, re-hydrated and cut into thin strips
1) Melt the coconut oil in a frying pan over a high heat and stir fry the seaweed until crispy. Set aside, shaking off any oil back into the pan. 2) Lower the heat to medium and add the butter to the pan, fry the cod and asparagus in the pan, turning the cod once, until both are cooked. 3) Make a bed of baby spinach on a plate, top with the cod, asparagus and seaweed, and sprinkle over the chilli flakes.