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.