Blackened fish, roast corn, sweet potato soul bowl

Piquant spiced cod fillets, with a zesty and vibrant spinach, radiccio and kale salad, finished with orange and ruby grapefruit segments, served with sweet potatoes, guac, black-eyed beans, picked red cabbage and corn ribs with a honey and lime dressing.
24.09.2024
  • 35 minutes
  • Serves 10

Ingredients

  • Guacamole 1 packet
  • Black eyed beans 250g
  • Honey 50g
  • Pickled red cabbage 300g
  • Blackened cajun seasoning 200g
  • Cold pressed rapeseed oil 200ml
  • Cod loins skinless and boneless 10 pieces
  • Corn ribs 500g
  • Baby spinach 200g
  • Fresh lime juice 100ml
  • Radiccio red trimmed 1 piece
  • Cavolo nero (black kale) 300g
  • Orange segments 300g
  • Grapefruit segments 300g
  • Sweet potatoes 500g

Method

  1. Wash and cut the sweet potato in wedges, toss in a little oil and a little Cajun spice and roast until tender
  2. For the kale, pick then blanch gently and refresh
  3. Cook the beans following pack instructions
  4. For the radiccio and spinach, pick the leaves, keeping whole and wash and dry both
  5. Guacamole – defrost
  6. To prepare the fish, add a little oil and roll in the Cajun spice, then roast on 180°C until cooked
  7. For the dressing, whisk the lime juice, oil and honey together then season
  8. Prepare the corn ribs by boiling in water for 10 minutes, then draining. Add a little oil and char on a chargrill
  9. To plate, in your chosen bowl, place all ingredients in sections, finish with the fish as the centre piece and drizzle with the dressing
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