Blackened Cod with Charred Corn Salsa

Ingredients

• 1.2 lb (560 g) cod fillets
• 2 cups (400 g) cooked brown rice
• 2 cups (300 g) frozen sweetcorn
• 4 cups (600 g) cherry tomatoes
• 2 avocados (240 g)
• 6 tbsp (90 ml) lime juice
• 4 tbsp (60 ml) olive oil
• 3 tbsp (18 g) smoked paprika
• 1 1/2 tbsp (8 g) ground cumin
• 1/2 cup (120 g) plain Greek yogurt
• 1/2 cup (24 g) chopped fresh cilantro

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Method

1. Char the corn in a dry hot pan 5 minutes, until it blackens in places, then toss it with the halved tomatoes and two thirds of the lime.
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. Flake into large pieces.
4. Stir the rest of the lime 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 cilantro.