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

Step 1

Preheat oven to grill.

Step 2

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

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.

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.

Step 5

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

Step 6

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

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