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Cajun fish with sweetcorn and avocado salad
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4 Icelandic frozen plaice fillets, defrosted
2 tbsp olive oil
1 tbsp Bart Cajun seasoning
326g can essential Waitrose sweetcorn in water, drained
1 avocado, roughly chopped
1 x ½ x 250g pack essential Waitrose cherry tomatoes, halved
1 x ½ essential Waitrose red onion, sliced
1 lime, zest and juice
1 red chilli, deseeded and sliced
1 x ½ x 28g pack coriander, roughly chopped
4 tbsp essential Waitrose half fat soured cream
1. Preheat the oven to 180˚C, gas mark 4. Place the fish skin-side down on a baking sheet lined with greaseproof paper. Mix 1 tbsp olive oil with the Cajun seasoning and brush over the top of the fi sh. Roast for 5 - 6 minutes.
2. Meanwhile, mix the sweetcorn, avocado, tomatoes, red onion, lime zest, chilli and the remaining oil in a bowl. Season and toss with most of the coriander.
3. Mix the soured cream with the remaining coriander and lime juice. Serve the fish with the sweetcorn salad and the herby soured cream.
Typical values per serving:
This recipe was first published in April 2012.