Smoky line fish with rocket and corn

April 10, 2010 (Last Updated: January 11, 2019)
Smoky line fish with rocket and corn recipe

TO DRINK: Brampton Unwooded Chardonnay 2009, a gentle wine with a flinty, mineral bouquet.

Smoky line fish with rocket and corn

Serves: 4
Cooking Time: 30 mins


  • 2 mielies, husks removed
  • 2,5ml (½ tsp) olive oil
  • salt and freshly ground black pepper, to taste
  • 4 x 200g portions kabeljou, boned and filleted
  • 30ml (2 tbsp) smoked Spanish paprika
  • 80g fresh rocket
  • 125g sugar-snap peas, sliced
  • 1 large chilli, seeded and thinly sliced
  • lemon wedges, to serve



Blanch the mielies in rapidly boiling water for 10 minutes, drain and pat dry with paper towel.


Heat a griddle pan. Brush the mielies with the oil and cook over medium heat until char-grilled on all sides. Remove from the pan and slice the corn off the cob. Set aside.


Season the fish and dust with the smoked paprika. Pan-fry in a large frying pan over medium heat until cooked through, about 4 minutes on each side. Remove from the heat and set aside to keep warm.


In a large bowl, toss together the rocket, sugar snaps, corn and chilli. Divide the salad between 4 plates, top with a portion of fish and serve immediately with the lemon wedges.



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