Mexican-spiced fish never fails to satisfy! Homemade salsa with warm charred corn and tomato tops a delicious spice coated fish fillet. Our side of easy kumara fries are the perfect accompaniment to this tasty dinner.
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Mexican Fiesta spice blend
white fish fillets(ContainsFish)
Preheat the oven to 240°C/220°C fan-forced. Cut the kumara (unpeeled) into 1cm fries. Place the fries on an oven tray lined with baking paper. Season with salt and pepper and drizzle with olive oil. Toss to coat, then bake until tender, 20-25 minutes.
TIP: Cut the kumara to the correct size so it cooks in the allocated time.
While the fries are baking, finely chop the tomato. Thinly slice the spring onion. Slice the lemon (see ingredients list) into wedges. Drain the sweetcorn (see ingredients list).
Heat a medium frying pan over a high heat. Add the sweetcorn and cook until lightly charred, 4-5 minutes. Transfer to a medium bowl.
TIP: Cover the pan with a lid if the corn kernels are "popping" out.
Add the tomato, a pinch of spring onion and a generous squeeze of lemon juice to the bowl with the charred corn. Season to taste with salt and pepper and toss to combine.
TIP: Omit the spring onion if you prefer.
SPICY! The spice blend is hot, use less if you're sensitive to heat. When the fries have 10 minutes cook time remaining, combine the Mexican Fiesta spice blend and plain flour on a plate. Press each white fish fillet into the spice mixture. Gently turn to coat both sides. Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the fish to the pan and cook until just cooked through, 2-3 minutes each side.
TIP: The fish is cooked through when the centre turns from translucent to white.
Divide the kumara fries and Mexican spiced fish between plates. Top the fish with the charred corn salsa and garnish with the remaining spring onion. Serve with the smokey aioli.