Jerk Cod, Creamed Corn and Charred Spring Onions

It may sound a little unusual but this dish just works. It's as simple as that. Perfectly cooked, flaky cod coated in a lightly spicy dusting of Caribbean flavours served with creamy corn and charred spring onions - what a delight!

If you wanted, you could change the cod for chicken (just cook it for longer) but I really implore you to try the cod because the textures are just so luxurious and delicious. In terms of other swaps, you can use single cream or sour cream in place of the crème fraîche and you can leave the chilli out if you don't want that extra kick.

Jerk Cod, Creamed Corn and Charred Spring Onions
Serves 2

2 thick cod fillets (about 120g each) 

1 tbsp olive oil 

2 tsp jerk or Cajun seasoning 

bunch spring onions 

326g can sweetcorn, drained 

2 tbsp crème fraîche

20g parmesan, finely grated 

½-1 small red chilli, deseeded and finely chopped

sea salt and freshly ground black pepper

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

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. 

Put the corn in a saucepan with the cream and a splash of water then warm through for around 5 mins. Using a stick blender, roughly blitz the corn to a semi-smooth consistency. Stir though the parmesan and chilli then season to taste.  

Serve the cod with the charred spring onions and creamed corn.