Creole Fish with Fresh Corn & Dill Cream

Creole Fish with Fresh Corn & Dill Cream

Ready in 20 minutes • Serves 4
This dish most recently appeared in Ready in 20 (4 Nights For 4) on Sunday, February 2, 2020.
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Ingredients

Corn

  • 2 corn cobs, cut in half
  • Pinch of Creole spices

Rice

  • 2 tomatoes, chopped
  • 2 spring onions, thinly sliced
  • 1 capsicum, diced
  • 2 packs rice
  • 1 pack tomato dressing

Fish

  • 1 pack market fish
  • Remaining Creole spices

To Serve

  • 1 lemon, cut into wedges
  • 1 pack dill cream

Steps

  1. Before you start, preheat BBQ to medium-high (if using). Prep & cook corn. Heat a drizzle of oil in a fry-pan on medium-high heat and cook corn for about 8 minutes, turning often, until golden. Sprinkle with a pinch of Creole spices and season. Reserve pan and set corn aside to keep warm. Alternatively, do this on the BBQ.
  2. Prep vegetables & rice. Prepare vegetables. Squeeze rice in packs to separate grains. Tear tops and microwave in packs for 2-3 minutes, until hot. In a bowl, combine vegetables and rice with tomato dressing and season to taste.
  3. Prep & cook fish. Return reserved pan to medium heat with a little more oil. Pat fish dry, season and toss with remaining Creole spices. Cook fish for about 2 minutes each side, until just cooked through. Add a knob of butter and swirl pan to coat fish. Alternatively, do this on the BBQ.
  4. Serve rice topped with fish and dill cream. Serve corn and lemon on the side.

Nutritional Information

Energy 2168 kj
518 kcal
Protein 40.1g
Carbohydrate 55.6g
Fat 12.2g