Cajun spices don’t have to be used solely in traditional Cajun dishes. In this recipe the spice
blend is made into a paste with oil, then rubbed over fish steaks and roasted with asparagus
spears, corn cobs and crunchy crispy potatoes.
4 medium potatoes
2 tbsp EV olive oil
2 x 200g white fish fillets or steaks (eg Spanish Mackerel)
2 tbsp Spice Fusion Louisiana Cajun Spice blend
500g asparagus spears, trimmed
Corn on the cob
Preheat oven to 200°C.
Add enough oil to Louisiana Cajun Spice blend to make a paste, then rub over both sides of the fish.
Peel potatoes and cut into thick slices. Place in a plastic bag with 1 tablespoon of EV olive oil
and massage until the potato slices are evenly coated with the oil.
Place on a large greased oven tray and roast for 15 minutes.
Add fish to baking tray and bake for 10 minutes.
Add asparagus, drizzle with a little oil, and continue cooking for about 5 minutes or until everything is cooked.
Meanwhile, wrap corn in cling wrap and microwave on HIGH until heated through.
Roll in some of the juices from the fish.
Serve with chopped mint.