Baked Fish with Parmesan Dusted Sweetcorn
Serves: 2
Time: 40 mins
I originally had something completely different in mind for this dish, so this was a creation in motion which turned out way better than my original plan. I do love a bit of spontaneity.
Leftovers
This is a fish dinner and you know I am a hater of cold fish for leftovers so a little sammi whipped up instead perhaps.
What fish do you like
This dish would work really well with all kinds of fish... snapper, barramundi, john dory or perch but today I am using gem fish. It has a lovely light flavour and holds it's shape really well and but once cooked is quite delicate.
What you'll need
2 pieces of white fish approx 400g
1 packet of cherry tomatoes
1 1/2 cups of white rice
1 small tin of coconut milk
1 lime
2 corn on the cob
1/3 bunch of coriander
1 teaspoon of smoked paprika
1/2 teaspoon of cocoa powder
1 tablespoon of butter
fresh grated Parmesan
From the pantry
olive oil
salt and pepper
Optional Extras for Lunch
Sandwich ingredients
Prep and Cook
Preheat oven to 180c
Place a large pot of water on to boil.
Cook Rice.
Wash your rice in cold water at least 3 times to remove the bulk of its starch.
Fill a medium sized pot with cold water, a good pinch of salt and add your coconut milk. Roughly chop half the lime leaving the skin on and add.
Bring to the boil.
Add the rice and cook for about 12 minutes till al dente (97% cooked).
Strain the rice then return to the same pot and cover with a tight fitting lid and leave to steam.
Meanwhile……
Mix together the paprika, cocoa and the stalks from your coriander.
Sprinkle evenly over the fish and brush generously with olive oil.
Place the fish on an oven proof fry pan, drizzle generously over the top with olive oil, season with salt and pepper and pop in the oven for 8 minutes.
Parmesan dust
It's all in the grater really - so in order to get that nice fine parmesan dust I use a grater called a microplane. It is a fabulous tools and I use mine all the time so I highly recommend you get one.
Cook Corn
Peel husk off corn and cut each piece in two.
Pop into your boiling water along with a pinch of salt and cook for 2 minutes.
After 2 minutes you can turn the pot off and just leave the corn sitting in the hot water.
When ready to serve, remove from the water and place on a nice serving plate, spread with butter and a sprinkle of salt then grate parmesan over the top.
Chop Tomatoes
Cut baby toms in half.
Roughly chop the washed coriander leaves and mix into the tomatoes with juice from half your lime and a dash of oil.
Plate it Pretty
Remove the lid from your rice and fluff up with a fork then dish up into a large serving bowl.
Remove the fish from the oven and pile the tomatoes on top rustic style but keep them centred.
Serve corn alongside with a sprinkling of paprika and some fresh sea salt flakes and cracked pepper.
Enjoy!
Lunch tomorrow
This is one of those days when a tuna sandwich works really well.
Or if you have any rice leftover you could quickly fry it up with an egg and any odd ends you might have in the veggie drawer.