Name: Jerk cod & creamed corn
Prep time: 12 min
Cook time: 12 min
Yield: 2
Ingredients: 2 thick cod fillets (about 120g each) -; 1 tbsp olive oil -; 2 tsp jerk seasoning -; bunch spring onions -; 326g can sweetcorn , drained -; 2 tbsp single cream -; 20g parmesan , finely grated -; ½-1 small red chilli , deseeded and finely chopped -; ½ small bunch coriander , finely chopped -; lime wedges, to serve (optional) -

Recipe information

Cooking:

12 min.

Servings per container:

Source:

More details

Ingredients for - Jerk cod & creamed corn

1. 2 thick cod fillets (about 120g each) -

2. 1 tbsp olive oil -

3. 2 tsp jerk seasoning -

4. bunch spring onions -

5. 326g can sweetcorn , drained -

6. 2 tbsp single cream -

7. 20g parmesan , finely grated -

8. ½-1 small red chilli , deseeded and finely chopped -

9. ½ small bunch coriander , finely chopped -

10. lime wedges, to serve (optional) -

How to cook deliciously - Jerk cod & creamed corn

1. Stage

Heat the oven to 200C/180C fan/gas 6. Put the cod on a baking sheet and rub with half the oil, the jerk seasoning and some salt and pepper. Cook for 12-15 mins until cooked through and flaking.

2. Stage

Meanwhile, heat a griddle pan or non-stick frying pan over a high heat. Rub the remaining oil over the whole spring onions. Add to the pan and cook for 8-10 mins or until charred and beginning to soften. Keep warm on a plate.

3. Stage

Put the corn in a saucepan with the cream and warm through for 2 mins. Using a stick blender, roughly blitz the corn to a semi-smooth consistency. Stir though the parmesan, chilli and half the coriander, then season to taste.

4. Stage

Serve the cod with the charred spring onions, creamed corn and lime wedges for squeezing over, and scatter over the remaining coriander.