After having success after success with recipes from the Waitrose Kitchen magazine it is fast becoming my go to mag for a quick and delicious mid-week supper. Serve this beauty with a delicious crisp white wine and you're onto a winner!
Cooking time:10 minutes
Serves: 4
Ingredients
4 Icelandic plaice fillets
2 tbsp olive oil
1 tbsp Cajun seasoning
326g can sweetcorn in water, drained
1 avocado, roughly chopped
1 x ½ x 250g pack cherry tomatoes, halved
1 x ½ 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 half fat soured cream
Method
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 fish. 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.
