Smoked haddock and sweetcorn hash

Preparation

Peel and cut the small Chopin potatoes. Slice the red onions. Chop the garlic cloves. Slice the spring onions. Chop the fresh coriander.

Method

1. 1 Heat the oven to 190°C/170°C fan/gas 5.
2. 2 Boil the potatoes for 5 minutes, until just tender. Drain and set aside.
3. 3 Cook the sweetcorn on a hot griddle pan for 3-5 minutes, turning often, until tender and charred, then strip the kernels from the cobs.
4. 4 Put the smoked haddock in a shallow roasting tin and bake for 15-20 minutes, until the flesh is opaque and cooked through.
5. 5 Meanwhile, heat the oil in a large non-stick pan, add the onion and garlic, and cook over a medium heat for 3 minutes, until softened.
6. 6 Add the potatoes and paprika and cook for 5 minutes, stirring often, until golden.
7. 7 Add the corn and spring onions and heat through.
8. 8 Stir in the coriander and divide the mixture between four plates. Top each with a piece of smoked haddock and serve with lime wedges.