Quick and easy to make. The corn is so delicious and would make a great side to any dish. I served it with roasted broccoli and green beans.
2 thickcod fillets (about 120g each)
1 tbsp olive oil
2 tsp jerk seasoning
326g can sweetcorn, drained
2 tbsp single cream
20gparmesan , finely grated
½-1 small redchilli, deseeded and finely chopped
½ small bunch coriander, finely chopped
Heat the oven to 200C/180C fan/gas 6. Put the cod on abaking sheet and rub with half the oil, the jerk seasoning and some salt and pepper. Cook for 12-15 mins until cooked through and flaking.
Put the corn in a saucepan with the cream and warm through for 2 mins. Using astick blender roughly blitz the corn to a semi-smooth consistency. Stir though the parmesan, chilli and half the coriander, then season to taste.
Serve the cod with the creamed corn and lime wedges for squeezing over, and scatter over the remaining coriander.
Oxford Girl living in the North. Nearly a northerner as have lived in Kendal for over 25 years.
Enjoys knife throwing, running, fell walking, snapping pics on my travels round the Lakes and being a domestic goddess. My Chocolate Brownies are legendary so I am told.
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