Ingredients

• 4 small corn cobs, husks removed
• 1 small red onion, finely chopped
• 1 cup flat-leaf parsley, torn
• 50g butter
• 1 clove garlic, crushed
• 1 tsp sweet paprika
• 4 x 200g pieces blue-eye trevalla fillet, skinned, pin-boned
• Roasted chat potatoes, to serve

• White balsamic vinaigrette

• 2 tsp Dijon mustard
• 2 tsp caster sugar
• 1 tbs white balsamic vinegar
• 2 tbs finely chopped basil leaves
• 60ml (1/4 cup) olive oil

Description

Blue-eye Travalla With Parsley And Corn Salad Recipe - To Make Vinaigrette, Whisk All The Ingredients In A Small Bowl, Then Season With Salt And Pepper. To Make Parsley And Corn Salad, Cook Corn In A Saucepan Of Boiling Salted Water...

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