Spice-rubbed fish with roasted corn and tomato salad

Serves: 4

Time to make: 25 mins

Ingredients

More weights & measures

2 teaspoons ground coriandercilantroX

1 teaspoon paprika

½ teaspoon chilli flakes

4 x 150g firm white fish fillets

spray oil, to grease

2 x 410g cans corn sweetcornXkernels

250g cherry tomatoes, halved

400g can chickpeagarbanzoXsgarbanzosX, drained, rinsed

2 medium red capsicums, chopped

¼ cup shredded fresh coriandercilantroX

2 tablespoons lime juice

lime wedges, to serve

Instructions

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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.

Nutrition Info (per serve)

Calories 430 cal

Kilojoules 1800 kJ

Protein 42 g

Total fat 10 g

Saturated fat 2 g

Carbohydrates 40 g

Sugar 8 g

Dietary fibre 13 g

Sodium 460 mg

Calcium 60 mg

Iron 2.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.