2 COD FILLETS, 1 CHOPPED FRESH CHILLI, 1TSP CHOPPED GINGER, 100G QUINOA, SMALL HANDFUL BLUEBERRIES, 100G CHOPPED KALE, ZEST AND JUICE OF 1/2 ORANGE, OLIVE OIL, SALT, PEPPER
PLACE EACH COD FILLET IN A FOIL PARCEL AND DRIZZLE WITH A GLUG OF OLIVE OIL - ADD CHOPPED CHILLI AND GINGER, AND SEASON - SEAL EACH PARCEL AND PLACE ON A BAKING TRAY. BAKE FOR 15 MINS AT 180C. MEANWHILE COOK THE QUINOA AS PER THE INSTRUCTIONS ON PACK, AND AT THE SAME TIME STEAM THE CHOPPED KALE. ONCE COOKED COMBINE THE QUINOA AND KALE, AND DRESS WITH OLIVE OIL AND THE JUICE OF THE ORANGE - THEN ADD THE BLUEBERRIES. DISH UP THE SALAD, TOP WITH THE COD AND ADD SOME ORANGE ZEST TO FINISH BEFORE SERVING.