Bright and full of late summer flavours, this fish is perfect for weeknight meals.
Add some little chopped chilli if you feel like heat.

Ingredients

• 3 corn on the cob
• 1 red onion, finely chopped
• 2-3 tomatoes, diced
• 1/3 cup chopped coriander
• 2 limes
• 1 tablespoon extra virgin olive oil
• 4 white fish fillets
• 1/4 cup flour seasoned with sea salt
• 2 tablespoons olive oil

Method

Heat a griddle or frying pan over a medium heat and when hot cook the corn,turning at times, until it starts to get a few brown flecks on the kernels. Remove from the heat and set the cobs aside to cool. Using a large sharp knife remove the kernels from the corn cobs and add to a bowl along with the red onion, tomatoes and coriander.  Squeeze over the juice of 1 lime, drizzle with the extra virgin olive oil and season with salt and freshly ground black pepper. Dust the fish with the seasoned flour and pan fry in a little oil over a moderate heat until golden and cooked through.  Serve fish topped with salsa and a wedge of lime on the side.