One-Pan Mexican Fish and Sweetcorn


Sweetcorn is a nutrient dense carbohydrate containing vitamins A, C and B as well as potassium - which is needed for nerve impulse transmission, cardiac function, muscle contraction and enzyme activity in our bodies. 

A lovely summery dish, easy to prepare and pop in the oven. With delicious fish taco-inspired flavours it's Mexican minus the fuss! 




30-45 mins

  • 2 fillets of firm white fish (haddock or hake work well)

  • 2 cobs of sweetcorn

  • 1 tin of red kidney beans 

  • 1 ripe avocado

  • 2 limes

  • a handful of fresh corriander

  • 1 red onion

  • 1 yellow or red pepper

  • 2 tablespoons of olive oil

  • 1 tsp ground cumin

  • 1 tsp smoked paprika

  • 1 clove of garlic

  • salt and pepper to taste

  1. Preheat the oven to 200°C/180°C Fan/Gas Mark 6 

  2. Cut the fish fillets in half lengthwise and then into thirds

  3. Cut the corn cobs in half and slice the onion and peppers into chunky pieces

  4. Mince or finely chop the garlic

  5. Arrange the sweetcorn, chopped pepper and onion, and kidney beans in a large baking dish and drizzle with the olive oil

  6. Sprinkle on the seasoning, add the garlic and give it a stir to coat everything well

  7. Bake for 15-20 mins stirring occasionally

  8. Remove from the oven and add the fish fillets in, bake for a further 20 minutes or so until the fish is cooked through

  9. Top with diced avocado, chopped fresh coriander and the juice of a lime

  10. Serve with some lime wedges

Make it your own:

You could do this without the fish for a vegan version or swap it out for chicken if you fancy. You could also add your favourite hot sauce in when you season it before baking for a spicy version!

If you've tried this recipe and love it, snap a pic and use the hashtag  #wholelifenutritionco and share it to social media! 


Made with 

 © 2019 Mikayla Norton