All Recipes

Grilled Fish with Corn Salad and Herb Sauce

Prep

0-15 mins

Total

30 min

Servings

6 Servings

Ingredients

  • 6

    white fish fillets

  • 1

    tbsp

    olive oil

  • 1/2

    tsp

    Gregg’s Onion Powder

  • 1/2

    tsp

    Gregg’s Paprika

  • 2

    tbsp

    sun-dried tomatoes

  • 1

    tin

    Wattie's® Tomatoes Chopped in Purée 400g

  • Salt and pepper

  • 1

    tin

    Wattie's® Corn Whole Kernel No Added Salt or Sugar 410g, drained

  • 1/2

    red onion, finely diced

  • cherry Tomatoes, chopped

  • Handful fresh parsley, finely chopped

  • -

    Zest and juice of 1 lemon

  • Tangy herb sauce:

  • 4

    tbsp

    olive oil

  • 1

    garlic clove

  • 1

    tsp

    Dijon mustard

  • 1/2

    cup

    fresh parsley

  • 1

    tbsp

    red wine vinegar

  • 1/2

    tbsp

    capers

  • Salt and pepper

Instructions

  1. Step 1

    Preheat oven to grill.

  2. Step 2

    Pat fish dry and season both sides with salt and pepper. Place on a lined baking tray and set aside.

  3. Step 3

    Combine onion powder, paprika, sun dried tomatoes and Wattie's Tomatoes Chopped in Purée in a food processor or blender and blend until smooth. Rub one side of the fish with the tomato paste. Grill in the oven for 3 - 5 minutes until the fish is just cooked.

  4. Step 4

    In a bowl, combine olive oil, Wattie's Corn Whole Kernel No Added Salt or Sugar, red onion, cherry tomatoes, chopped parsley and the zest and juice of 1 lemon. Season to taste.

  5. Step 5

    To make the herb sauce, combine all the ingredients in a food processor or blender and blend until smooth.

  6. Step 6

    Serve the fish alongside the corn salad and herb sauce. Garnish with fresh parsley and lemon wedges.

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