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  • 1 tsp smoked paprika
  • 1 tbsp olive oil
  • salt and freshly ground black pepper
  • 4 x 200 g (7 oz) firm white fish fillets (such as blue eye, flathead or snapper)

Chargrilled corn salad

  • 2 corn cobs, husks removed
  • olive oil, for cooking
  • salt and freshly ground black pepper
  • 1 small red chilli, seeded and diced
  • 100 g (3½ oz) baby spinach leaves
  • 1 small handful coriander (cilantro) leaves
  • ½ red onion, thinly sliced
  • 2 tbsp lime juice


Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Heat a barbecue grill until hot.

To prepare the salad, rinse the corn cobs briefly to ensure that all the silky husks have been removed. Brush all over with oil and then sprinkle with the salt and black pepper. Cook the cobs for 10 minutes, turning often. Remove from the heat and leave to cool.

Using a sharp knife, slice the corn kernels away from the cobs. Place the corn in a bowl along with the chilli, spinach leaves, coriander, red onion, lime juice and 40 ml (1¼ fl oz) olive oil. Season with salt and pepper and mix to combine.

When ready to cook the fish, mix the paprika with the oil and season with the salt and pepper. Brush over the fish fillets and cook for 3–4 minutes on each side, depending on the thickness of the fish.


Recipe from What’s For Dinner by Michele Curtis. Published by Hardie Grant Books.