Garlic & Herb Fish With Esquites Corn Salad

This recipe with esquites corn salad and a yummy avocado dip will make your day!

Serves 3-5

Garlic & Herb Fish With Esquites Corn Salad

Serves 3-5

This recipe with esquites corn salad and a yummy avocado dip will make your day!

Ingredients

500g Sea Harvest Crisp & Chunky Garlic & Herb
2 large sweet potatoes
Olive oil
Salt & pepper
Corn of 4 cobs
1 clove minced garlic
1 chopped red chilli
10g chopped coriander
40g grated pecorino
2 tbsps sour cream
Juice of ½ lime

For the avocado dip:

2 avocados
Juice of ½ lime
Salt & pepper

product-packhot-Crisp-Chunky-Garlic-Herb-6s-web

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Method

Oven bake the Sea Harvest Crisp & Chunky Garlic & Herb according to the instructions on the packaging.
For the sweet potato: cut 2 large sweet potatoes into thick rounds. Coat with a little olive oil, salt and pepper and place on a lined baking tray, bake for 25 – 30 minutes at 180°C.
For the esquites corn salad: heat a little oil in a frying pan, add the corn of 4 cobs and fry until cooked through. Add 1 clove minced garlic and 1 finely chopped red chilli and cook for another minute. Remove from the heat and allow to cool.
Transfer to a bowl and add 10g chopped coriander, 40g grated pecorino, 2 tbsps. sour cream and the juice of ½ lime.
For the avocado dip: In a food processor, combine the flesh of 2 avocados, juice of ½ lime, salt and pepper and blend until smooth.

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How do I BAKE fish?

Dollops of flavoured butter (or a little olive oil) on fish portions are ideal for baking. Wrap fish portions in foil to keep moisture in – as fish forms its own juices. Open just before end of baking to allow for browning. Fish can also be placed in a suitable oven dish and covered. Baking takes around 20 minutes depending on the portion size.