Cajun Butterfish with Creamed Corn
Cajun Butterfish with Creamed Corn
Servings: 4 people
This is a fabulous dish that would impress dinner guests, but easy enough for a mid-week supper. It's pretty quick to put together and doesn't use every pot & pan in the kitchen either!
Print Recipe
Ingredients
- 1 Butterfish portions or any other white fish fillets/portions (1 per person)
- 2 Tbsp olive oil extra virgin
- 4 tsp Cajun Spice I used the NoMu Cajun Rub
- 2 bunches spring onions leave whole
- 500 g frozen corn
- 300 g green beans
- 2 Tbsp cream cheese or you can use cream
- 40 g parmesan cheese finely grated
- 1 small red chilli, deseeded and finely chopped optional (you could also use a smidgeon of our chilli)
- 1 punnet fresh coriander chopped, divided in 2
- lime wedges optional, to serve
Instructions
- Heat the oven to 200C. Place the cod on a baking sheet and rub with half the oil and the Cajun rub (the NoMu Cajun Rub is quite spicy, so I used their Seafood Rub on the kids' portions). Season and bake in the oven for 15 minutes (for thick portions) until cooked through and flaking.
- In the meantime, heat a griddle pan until smoking hot. Rub olive oil all over the spring onions and beans and cook them in the hot pan until they start to soften and char a bit (this will take about as long as it takes to cook the fish).
- Heat the corn in a saucepan with the cream cheese, then blitz with a stick blender, but not completely smooth. Stir through the parmesan cheese, chilli and half of the chopped coriander, then season with salt & pepper.
- Plate everything up and scatter with the remaining coriander. Give a squeeze if lime if you have some handy.
