Smoky Cod with Toasted Corn Salsa

Ingredients

• 2 cups (300 g) frozen corn
• 4 cups (600 g) cherry tomatoes, halved
• 6 tbsp (90 ml) lime juice
• 16 oz (450 g) cod fillets, 1 inch (2.5 cm) thick
• 4 tbsp (60 ml) olive oil
• 3 tbsp (18 g) smoked paprika
• 1 1/2 tbsp (8 g) ground cumin
• 2 cups (400 g) cooked brown rice
• 1 avocado (120 g), sliced
• 1/2 cup (120 g) plain Greek yogurt
• 1/2 cup (24 g) chopped fresh coriander

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Method

1. Toast the corn in a dry hot pan 5 minutes, until it browns deeply in places, then toss it with the halved tomatoes and two thirds of the lime juice.
2. Rub the cod with the paprika, cumin and half the oil.
3. Sear in a very hot pan, 3 minutes a side, until a dark crust forms and the fish flakes at the centre. Flake into large pieces.
4. Stir the rest of the lime juice into the yogurt, spoon the rice into bowls, lay the fish on it with the corn salsa and sliced avocado, and finish with the yogurt and coriander.