Spice-rubbed fish with roasted corn and tomato salad

1 Preheat barbecue or chargrill pan to high and place a layer of foil over grill. In a small bowl combine coriander, paprika and chilli flakes. Rub mixture over both sides of fish fillets. Place fish on foil and grill for 8 minutes or until cooked through.

2 Meanwhile, spray a large frying pan with oil and place over a high heat. Add corn. Stir occasionally for 3-4 minutes. Add cherry tomatoes, chickpeas and capsicums to pan and cook for 2-3 more minutes until tomatoes are slightly wilted. Stir through coriander and lime juice.

3 To serve, divide corn salad among serving plates and top with fish. Serve with lime wedges.