Zingy herby cod with a vibrant Peruvian inspired salad.
Pre-heat the oven to 200°C, 400°F, Gas Mark 6.
Heat the butter in a large pan, add the corn and sauté for 5 minutes until the corn is cooked and begins to brown. Remove from heat and allow to cool slightly.
In a large bowl, place the cooked corn, quinoa, tomatoes and avocado. Combine 2 tsp of the Peruvian Street Food Seasoning with 1 tbs oil then combine all together.
Combine the remaining Street Food Seasoning with 2 tbs oil brush over the top of the cod fillets. Place fillets on a pre-heated baking sheet and cook for 5-10 minutes, until just cooked through. Divide the quinoa salad between two plates, top with the cod and serve with lime wedges.
For ease quinoa is available in 250g pre-cooked microwavable pouches in the supermarket.
In place of frozen corn use 2 medium corn of the cobs, cooked in a pre-heated oven at 200°C for 35-40 minutes wrapped in tin foil with a little butter. Remove corn from the cob by slicing down the sides with a sharp knife.