Gluten-free corn chips are an unexpected coating for this oven-baked fish, served with the Mexican-inspired flavours of chargrilled corn, lime and tomato. Add diced avocado and a finely chopped fresh jalapeño chilli to the corn salad for an extra flavour boost.
- Preheat oven to 220C/200C fan-forced. Line a baking tray with baking paper. Place corn and capsicum in a large bowl. Add half the oil and toss to coat. Heat a large chargrill pan over high heat. Cook corn and capsicum, turning, for 8 minutes, or until tender and charred.
- Using a sharp knife, remove the kernels from corn cobs. Transfer to a large bowl. Halve and seed capsicums. Roughly chop. Add to the bowl with tomato, lime juice, coriander and remaining oil.
- Cut fish into 3.5cm x 10cm pieces. Place flour on a plate. Combine milk and egg in a shallow bowl. Place crushed corn chips on a plate. Coat 1 piece of fish in flour, shaking off excess. Dip in egg mixture. Coat in corn chips. Place on prepared tray. Repeat with remaining fish, flour, egg mixture and corn chips.
- Bake fish pieces for 10 to 12 minutes or until golden and cooked through. Serve with corn salad and salsa.
You may need it
Mixing Bowl Set
Food Storage Container Set
Cutting Board Set