Jerk cod with creamed sweet corn

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 thick cod fillets (about 120g each)
  • 1 tbsp olive oil
  • 2 tsp jerk seasoning
  • 326g can sweetcorn, drained
  • 2 tbsp single cream
  • 20g parmesan , finely grated
  • ½-1 small red chilli, deseeded and finely chopped
  • ½ small bunch coriander, finely chopped


  1. Heat the oven to 200C/180C fan/gas 6. Put the cod on a baking 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.
  2. Put the corn in a saucepan with the cream and warm through for 2 mins. Using a stick blender roughly blitz the corn to a semi-smooth consistency. Stir though the parmesan, chilli and half the coriander, then season to taste. 
  3. Serve the cod with the creamed corn and lime wedges for squeezing over, and scatter over the remaining coriander.

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