Cajun Ocean Trout and Corn Salad

Serves 2

Time 30 minutes

Ingredients

2x 160g pieces of ocean trout (or salmon) 

2 tsp cajun spice blend 

1 tbsp extra virgin olive oil 

2 cobs corn, husk removed 

1 tbsp red onion, finely chopped 

½ cup coriander leaves, stalks finely chopped 

¼ tsp lemon zest + lemon wedges to serve 

100g cherry tomatoes, quartered 

90g Greek fetta 

2 tbsp flaked almonds, toasted 

Method

Heat oven to 200°C and line a baking tray with greaseproof paper.

Place fish fillets on the tray, drizzle with 2 tsp olive oil and sprinkle with cajun spice blend, then rub all over with hands and set aside to marinate.

Heat a grill plate on medium heat, coat the corn with extra virgin olive oil then cook 10 minutes, turning throughout to ensure the corn is lovely and golden on each side. Alternatively, steam them in a steamer basket for 10-15 minutes.

Remove from pan and set aside to cool slightly, then cut all the corn from the cob and place in a bowl.

Cook the trout for 10-12 minutes in the oven. Add red onion, all the coriander stalks, but only half the leaves, lemon zest and tomatoes to a bowl and toss.

Then, crumble feta over the top, and garnish with remaining coriander and flaked almonds. Once the trout is cooked, divide the salad between plates, top it with the trout, give a big squeeze of lemon all over and enjoy.