Cajun-spiced fish with fresh corn salad

Colourful corn salad is a delicious side dish for any meal but goes exceptionally well with Cajun-style fish.


2 teaspoons cajun seasoning
4 (175g each) boneless white fish fillets (we used smooth dory fillets)
olive oil cooking spray
Fresh corn salad
2 corn cobs, kernels removed
250g green beans, trimmed
1 small red onion, finely chopped
1 lemon, juiced
1/4 cup coriander leaves, roughly chopped



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1) Make salad: Half-fill a saucepan with water. Bring to the boil over high heat. Add corn and beans. Cook for 3 to 4 minutes or until beans turn bright green. Drain. Refresh under cold water. Pat dry with paper towel. Combine corn, beans, onion, 2 tablespoons lemon juice and coriander in a bowl. Season with salt and pepper.

2) Sprinkle seasoning over both sides of fish. Gently rub onto surface with fingertips.

3) Heat a large, non-stick frying pan over medium-low heat. Spray with oil. Cook fish, in batches, for 3 to 4 minutes each side or until just cooked through. Serve with salad.

Photography by Ben Dearnley