Wonton cups with Fish Friday and avo-corn salsa

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Ingredients (13)

Wonton cups

12	wonton wrappers
	cooking spray

Avo smash filling

1	sweetcorn — on the cob
	olive oil — for drizzling
1/2	small red pepper — finely diced
1/4	red onion — finely diced
2	small avocados
juice of 1	lime
	salt and black pepper — to taste

Lime mayo drizzle

2 tbsp	mayonnaise
juice of 1	lime

Fish

2 fillets

Sea Harvest Fish Friday

To assemble

small handful

fresh coriander

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Method:

Preheat the oven to 180 °C.

Spray a muffin tray with non-stick cooking spray and place a wonton wrapper into each cup – lightly press in to form a basket shape. Spray each wrapper lightly with cooking spray. Bake for 8 minutes or until golden brown. Allow to cool completely.

Avo Smash Filling

Heat a frying pan over high heat; add a drizzle of olive oil and chargrill the corn until well caramelised. When cool enough to handle, slice the kernels off the cob.

In a bowl, roughly mash the avocado with a fork. Then add the corn, red pepper, red onion, lime juice and a crack of salt and pepper. Mix to combine.

Lime Mayo Drizzle

Mix the mayonnaise and lime juice together and set aside.

Fish

Adjust the oven temperature to 220 ºC.

Lay frozen Fish Friday fillets onto a baking tray. Place into the oven to cook for 20-30 minutes until golden and crunchy. Alternatively, cook in an air fryer for the recommended time.

To Assemble

Add a tablespoon or two of the avo smash to each cup. Slice the Fish Friday Fillets and add a piece to each cup. Drizzle with the lime mayo and garnish with a small sprig of coriander. Serve immediately.