Cajun-spiced fish with corn salad

Cajun-spiced fish with corn salad

Ingredients (4 servings)

2 teaspoons Cajun seasoning

4 (175g each) boneless white fish fillets (like Hake)

olive oil cooking spray

Corn salad

2 cups corn kernels

250g green beans, trimmed

1 small red onion, finely chopped

1 lemon, juiced

ΒΌ cup coriander leaves, roughly chopped


Make salad: Half-fill a saucepan with water. Bring to the boil over high heat. Add corn and beans. Cook for 3 to 4 minutes or until beans turn bright green. Drain. Refresh under cold water. Pat dry with paper towel. Combine corn, beans, onion, 2 tablespoons lemon juice and coriander in a bowl. Season with salt and pepper.

Sprinkle seasoning over both sides of fish. Gently rub onto surface with fingertips.

Heat a large, non-stick frying pan over medium-low heat. Spray with oil. Cook fish, in batches, for 3 to 4 minutes each side or until just cooked through. Serve with salad.

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