Serves 4

250g baby vine-ripened tomatoes, halved

olive oil cooking spray

1/3 cup extra-virgin olive oil

¼ cup lemon juice

2 tsp Cajun seasoning mix

400g can chickpeas, drained, rinsed

2 corn cobs, kernels removed

1 small red onion, thinly sliced

½ cup fresh chervil sprigs

1 tbsp olive oil

4 snapper fillets with skin on

chervil sprigs, extra, to serve

1 Preheat oven to 200°C. Line a baking tray with baking paper. Place tomatoes onto tray and 
spray with olive oil. Roast for 10 minutes or 
until softened.

2 Combine extra-virgin olive oil, lemon juice, seasoning, salt and pepper in a jug. Combine chickpeas, corn, onion and chervil in a bowl. Toss until well combined. Spoon salad into 4 shallow serving bowls. Drizzle with dressing.

3 Season fish on both sides. Heat oil in a large non-stick frying pan over medium heat. When hot, add 2 fish fillets, skin side down. Immediately weigh down with a saucepan – this keeps the fish fillet flat. Cook for 2 minutes or until skin is crisp and golden. Turn and cook for a further 2-3 minutes or until fish is cooked through. Place fillets over salad and serve topped with roasted tomatoes and extra chervil.