Finely chop the coriander. Rinse and bone the cod, drizzle with lemon juice, and coat with coriander and sesame.
Line a baking tray or similar and place the cod inside. Place the tray inside a pre-eated oven at 180°C for around 15-20 minutes depending on the thickness of the fillet.
In the meantime half the leaves of the pak choi lengthwise and briefly sauté on a high heat in sesame oil together with finely chopped garlic and ginger.
Plate up the cod on a bed of wilted pak choi.