Grab a large piece of parchment paper and fold it in half. One by one, pop the cod fillets between the two halves and use a rolling pin or frying pan to gently bash them out flat. You don’t want to go too hard, cod isn’t as robust as chicken and can break into pieces. Take your time and try to get them as thin as you can.

Set up your breading rig, that’s one bowl of flour, one of beaten eggs and one of breadcrumbs. Mix the sesame seeds through the breadcrumbs and season well with salt and pepper. Season the cod fillets with salt, and carefully pass them through the three bowls, thoroughly coating with the sesame panko.

Mix the mayo with the finely grated garlic clove, season and set aside. Thinly slice the red onion and pick the parsley and dill leaves. Pop them into some icy water to crisp up.

Thinly slice the chillies and add to a bowl with the segments and juice of the orange, salt and pepper. If you need a bit more sharpness, add a drip of white wine or sherry vinegar, you might not need it depending on the orange.

Shallow-fry the cod in olive oil, working in batches, until crispy and cooked through. Drain and dress the herbs and red onion with your chilli orange dressing. Heat the rice according to the package instructions and divide between plates. Top the rice with a piece of crispy cod, a handful of salad and some extra dressing.

Add a dollop of garlic mayo to each plate and get stuck in.