Chermoula Fish with Crusted Feta Potatoes and Corn Salsa

Steps

1. a medium pot of salted water to the boil.
2. Add potatoes to pot of boiling water and cook for 12-15 minutes, until tender. Drain and return to pot, covered, to keep warm.
3. While the potatoes cook, prepare the rest of the meal. Use a sharp knife to cut corn kernels from cob; dice roasted capsicum 1cm; thinly slice spring onion. Add all to a medium bowl, along with remaining corn salsa ingredients, season with salt and pepper and mix to combine.
4. Pat fish dry with paper towels, remove any remaining scales or bones and place onto a plate. Drizzle with a little oil and season with salt, pepper, chermoula spice mix and lemon zest. Toss to coat well.
5. Heat butter or oil in a large fry-pan on medium heat. When butter starts to foam or oil is hot, add fish and cook for 1-2 minutes each side, until golden and just cooked through.
6. When potatoes have finished cooking, use a potato masher to lightly crush potatoes. Add feta, season with pepper and gently fold to combine.
7. Divide feta crushed potatoes between plates, top with chermoula fish and spoon over corn salsa.