FISH IN A FLASH:

SERVES 4 PREP AND COOK TIME 30 MINUTES

fresh fillets make for fast and healthy midweek meals

We used blue-eye trevalla in this recipe, but you can use any firm white fish fillets. The fish can also be barbecued. If you like a crispy surface, flip the fish halfway during roasting.

1 clove garlic, crushed 1 tablespoon butter, melted 2 teaspoons sweet paprika

½ teaspoon ground cumin

½ teaspoon ground white pepper pinch cayenne pepper

½ teaspoon salt flakes

4 x 200g firm white fish fillets, skin removed

3 trimmed corn cobs (750g) 1 medium red onion (150g), thickly sliced

1 medium avocado (250g), chopped coarsely

250g cherry tomatoes, halved

¼ cup coarsely chopped fresh coriander

1 lemon, cut into wedges grilled flour tortillas, to serve

1 Preheat oven to 220°C (200°C fan-forced).

2 Combine garlic and butter in a small jug; combine spices and salt in a small bowl.

3 Place fish on an oven tray lined with baking paper; brush both sides with garlic butter, sprinkle with combined spices. Roast, uncovered, for 15 minutes, or until browned and cooked as desired.

4 Meanwhile, roast corn on a heated, lightly oiled grill plate (or grill or barbecue) for 10 minutes or until browned all over. When corn is just cool enough to handle, cut kernels from cobs with a small, sharp knife. Cook onion on grill for about 5 minutes or until softened and lightly charred. Remove and cool.

5 Arrange corn on platter with onion, avocado, tomatoes and coriander; season with salt and freshly ground pepper. Top with fish and squeeze over lemon. Serve with grilled flour tortillas, if desired.

Not suitable to freeze or microwave.