Ginger roast cod with sesame-dressed salad

Ingredients

• 4 x 150g thick, skinless, line-caught cod or haddock fillets
• Oil, for greasing
• 5cm piece fresh ginger, grated
• 1 large red chilli, deseeded and sliced
• Bunch of spring onions, trimmed and finely sliced
• Juice of 1 large lime

For the salad

• 50g baby spinach leaves
• 1 each red and yellow peppers, deseeded and finely sliced
• 100g mangetout, finely shredded
• 75g beansprouts
• Handful fresh coriander leaves, torn
• 1 tbsp sesame seeds, toasted

For the dressing

• 2 tsp toasted sesame oil
• 2 tbsp light soy sauce
• 1 tsp caster sugar
• 1 tsp grated fresh ginger