Quick and Easy 30 Minute Pollack with Mexican Sweetcorn Sauce | What Dad Cooked

Ingredients

• 350g pollack fillet, de-boned and skinned – or other fish or chicken (see notes below)
• 1 x 340g tin of corn – preferably without added sugar or salt
• 1/2 green pepper
• 2 jalapeno chillies (remove the membranes and seeds to lessen the heat if desired)
• 1/2 an onion
• 2 garlic cloves
• 1 tsp ground cumin
• 1 1/2 tsp dried oregano
• 3 tbs creme fraiche
• 1 or 2 limes
• Optional extra garnishes (as in the photo)
• Wensleydale cheese
• Sliced pitted green olives
• Fresh coriander