Spicy Cod bake with sweet potato and broccoli
Preheat the oven at 200c/180c fan/gas mark 6.
Wash the sweet potato and pierce skin a few times with a fork. Place the sweet potato on a baking tray lined with baking paper and put in the preheated oven for 30 minutes until tender.
Wash and finely slice the fresh chilli.
Cut a large piece of aluminium foil, enough to create a parcel for the cod. Place the fish on the foil and season with a pinch of salt then add the chilli and ginger. Bring one edge of the foil over to loosely cover the fish and then fold over both edged together twice to create a parcel. Then do the same with the two remaining edges of the foil to seal the parcel of fish. Place the parcel on a baking tray and place in the oven for 15-20 minutes. Ensure fish is cooked through before eating.
Wash the broccoli and place in a pot of water with a pinch of salt. Boil for 7 minutes until tender.
Place the cooked fish onto a plate. With the sweet potato on the baking tray, cut lengthwise to reveal flesh, scoop out the potato with a spoon and place onto the plate with the fish then add the broccoli to the plate.
Cod is high in protein and low in fat and can be steamed, baked, or grilled.