Cajun-spiced fish with corn salad

Ingredients (4 servings):

• 2 teaspoons Cajun seasoning
• 4 (175g each) boneless white fish fillets (like Hake)
• Olive oil cooking spray

Fot the corn salad:

• 2 cups corn kernels
• 250g green beans, trimmed
• 1 small red onion, finely chopped
• 1 lemon, juiced
• ¼ cup coriander leaves, roughly chopped

Method:

1. Make salad: Half-fill a saucepan with water. Bring to the boil over high heat. Add corn and beans. Cook for 3 to 4 minutes or until beans turn bright green.
2. Drain. Refresh under cold water. Pat dry with paper towel. Combine corn, beans, onion, 2 tablespoons lemon juice and coriander in a bowl. Season with salt and pepper.
3. Sprinkle seasoning over both sides of fish. Gently rub onto surface with fingertips.
4. Heat a large, non-stick frying pan over medium-low heat. Spray with oil. Cook fish, in batches, for 3 to 4 minutes each side or until just cooked through.
5. Serve with salad.