Mustard Glazed Cod Loin with Butternut Squash

Ingredients

1 tbsp honey

Finely grated zest and juice 1 lime, plus 1 lime, sliced

1 tsp Whole Grain mustard

1 tsp ground pepper

2 tbsp rapeseed oil

2 x 130g cod loin fillets

2 pieces of fresh rosemary

2 Handfuls of Spinach

2 Handfuls of Kale

1 whole Butternut Squash

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Method

1.To make the marinade, put the honey, lime juice and zest, whole grain mustard, pepper and rapeseed oil in a small bowl and whisk together.

2. Put the cod fillets in a shallow dish, pour over the marinade and set aside in the fridge for 15-20 mins.

3. Cut the butternut squash into small pieces and roast in the oven at 180oc for roughly 25 minutes.

4. Preheat the grill to medium. Transfer the cod fillets to a baking tray and put a slice of lime and piece of rosemary on each fillet.

 5. Grill for 5-6 mins on each side until the edges are starting to char and the fish flakes easily.

6. Steam the kale for roughly 5 minutes and add the spinach and steam for a further 3 minutes.

 7. Serve immediately with the roasted butternut squash on a bed of kale and spinach.