Paprika Cajun Hoki with Summer Pasta Salad

Sealord SUGGESTS

21/2/2012

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Serves 4

Paprika Cajun Hoki with Summer Pasta Salad Recipe by provided by Food in a Minute

1½ cups	Pasta spirals
410 g	whole kernel corn, (1 can), drained
½	Red capsicum, deseeded and diced
½	Green capsicum, deseeded and diced
½	Telegraph cucumber, diced
1	Spring onion, sliced
1 handful	Fresh coriander, chopped
400 g	Sealord Simply Seasoned Paprika Cajun Hoki Fillets

Preheat the oven to 190degC fan bake.
Cook the pasta in plenty of boiling lightly salted water for 10-12 minutes, until al dente (firm to the bite). Drain and rinse in cold water. Drain again. Place in a mixing bowl.
Add Wattie's Whole Kernel Corn, red and green capsicums, cucumber, spring onions and coriander. Toss the dressing through the salad, seasoning to taste. Chill while cooking the Hoki.
Place the Sealord frozen Simply Seasoned Paprika Cajun Hoki Fillets on a baking tray lined with baking paper. Bake for approximately 16 minutes, turning once during cooking. For conventional bake see packet instructions. Serve with the pasta salad, garnished with a lemon wedge.
Lemon Dressing: Whisk ingredients together and season to taste.

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