Method
Preheat the oven to 200°C/gas mark 6.
To sauté the spinach, heat an electric wok to 100/125°C and add the butter. Once it has stopped foaming, quickly sauté the spinach with the sugar until soft. Season to taste and drain through a sieve to remove the excess moisture.
Place the cod on a baking sheet and season. Arrange the spinach on top, then place 4 prawns on top of each fillet. Sprinkle the basil and cheese over and then drizzle the chilli jam and 1 tbsp of the basil pesto on top.
Cook for 15–20 minutes until golden brown.
Place 750ml water in a saucepan with a pinch of salt and the saffron and bring to the boil. Tip in the orzo pasta, cook for 10mins, until just al dente then drain.
Place the cream in a pan with the lemon rind. Bring to the boil then simmer for 2 minutes. Add the cooked orzo and simmer for 5 minutes. Season to taste and stir in the herbs and salmon.
Place a pile of salmon and saffron orzo in the centre of each plate and carefully arrange a gratin of cod on top/beside. Top with chilli and lemon rind.
Drizzle some basil pesto onto the plate and serve with warmed red pepper sauce. Garnish with micro basil and asparagus.