- Place corn kernels, cherry tomatoes, avocado, coriander and lime juice in a bowl with mixed salad leaves. Toss to combine, then set aside.
- Heat a non-stick frying pan over medium heat. Coat fish fillets with Cajun seasoning and lightly spray with olive oil. Cook fillets for 3-4 min each side, or until just cooked through.
- Serve fish with prepared salad and a side of potato wedges if desired. Garnish with lemon wedges.
TO MAKE YOUR OWN WEDGES
Cut 4 small brushed potatoes into wedges and place on a tray. Spray with olive oil and season well. Bake at 200C (180C fan forced) for 25-30 min, tossing often.
E 1408kJ | F 14g (3.2g sat) | S 289mg (wedges not included)
Source: that's life! TEST KITCHEN
Photo: JOE FILSHIE, RICHARD WHITBREAD