Sesame Cod Rice Bowls

PREP: 15 minutes
COOK: 15 minutes
Skill Level: Easy
Sesame Cod

Nutrition Info (Per Serving)

564 kcal Energy
52g Carbohydrate
44g Protein
7g (of which Sugar)
19g Fat
3.5g Fibre
4g (of which Saturated Fat)
2.9g Salt


  • 2 x 150g sustainable cod loins, halved
  • 3 tsp toasted sesame seeds
  • 150g shredded Cavolo Nero
  • 250g pouch microwaveable basmati rice
  • 1 tbsp toasted sesame oil
  • 1 red pepper, sliced
  • 2 tbsp soy sauce
  • 25g ginger, peeled and finely grated
  • 2 medium eggs


  1. Preheat the oven to 200°C, gas mark 6.
  2. Place the cod in a small roasting tin and sprinkle over 2 tsp sesame seeds, roast for 15 minutes until just cooked through.
  3. Meanwhile, cook the cavolo nero in boiling water for 3 minutes and drain. Cook the rice according to pack instructions.
  4. While these are cooking, heat the oil in a frying pan and fry the pepper for 2-3 minutes, remove with a slotted spoon and set aside, add the soy and ginger to the pan with 2 tbsp water and heat through for a few seconds.
  5. Pile the rice in the centre of 2 shallow bowls and place the peppers and cavolo nero around the side, drizzle with soy dressing then top with the cod.
  6. Fry the egg in the frying pan according to your liking and add to the bowl.
  7. Serve sprinkled with the remaining sesame seeds.

Cooking Tips

Use the left over cavolo nero in your favourite smoothing or add to your pasta dishes or soup. Use Tamari instead of soy sauce for a gluten free version

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