Peri Peri Fish with Corn Salsa

Ready in 40 minutes • Serves 1
This dish most recently appeared in My Classic (5 Meals For 1) on Sunday, February 3, 2019.

Ingredients

Cook chips Preheat oven to 220°C. Cut potatoes into chips and toss on a lined oven tray with a drizzle of oil. Season and bake for about 30 minutes, until golden and crispy.
Make salsa Peel corn and remove kernels. Heat a drizzle of oil in a fry-pan on medium-high heat. Cook corn for about 5 minutes, stirring, until charred and tender. Set aside to cool. Finely dice cucumber and halve tomatoes and add to a bowl.
Prep fish Pat fish dry, remove any scales and bones and place on a lined tray. Spread mayonnaise evenly over fish and top with peri peri crumb.
Cook fish When chips have 8 minutes cook time remaining, bake fish, on rack above chips, for 6-8 minutes (depending on thickness) or until just cooked through.
To finish Add corn to bowl with cucumber and tomato. Drizzle with olive oil and vinegar and season to taste.
Serve fish and chips topped with salsa and a dollop of peri peri aioli.