Jerk cod & creamed corn

• thick cod2

  fillets (about 120g each)

• olive oil↗1 tbsp tbsp
• jerk seasoning2 tsp tsp
• spring onions↗bunch

  bunch

• sweetcorn↗326g can

  drained

• single cream↗2 tbsp tbsp
• parmesan↗20g g

  finely grated

• chilli↗½-1 small red

  ½-1 small red, deseeded and finely chopped

• coriander½ small bunch

  ½ small bunch, finely chopped

• lime↗

  wedges, to serve (optional)

Step-by-step instructions

1. 1

   Heat the oven to 200C/180C fan/gas 6. Put the cod on a baking sheet and rub with half the oil, the jerk seasoning and some salt and pepper. Cook for 12-15 mins until cooked through and flaking.

2. 2

   Meanwhile, heat a griddle pan or non-stick frying pan over a high heat. Rub the remaining oil over the whole spring onions. Add to the pan and cook for 8-10 mins or until charred and beginning to soften. Keep warm on a plate.

3. 3

   Put the corn in a saucepan with the cream and warm through for 2 mins. Using a stick blender, roughly blitz the corn to a semi-smooth consistency. Stir though the parmesan, chilli and half the coriander, then season to taste.

4. 4

   Serve the cod with the charred spring onions, creamed corn and lime wedges for squeezing over, and scatter over the remaining coriander.