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Cajun seafood traybake

Name: Cajun seafood traybake recipe
Yield: 4
Ingredients: 800g sweet potato, cut into wedges; 4 corn cobs, each cut into 3 crossways; 3 tsp Cajun spice mix; 60ml olive oil; 1 cured chorizo, cut into large pieces; 1 large red onion, cut into wedges; 500g fresh marinara mix (ours contained salmon, barramundi, prawns, calamari and black mussels); 1 lime, zest finely grated, then cut into wedges, to serve; 2 garlic cloves, crushed; 40.00 ml finely chopped coriander, plus extra chopped leaves, to serve; 40g salted butter, melted

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by Lucy Nunes

Delicious Team

Oct 20, 2023

This dish is also a great way to finish up any packets of frozen seafood you have in the freezer. You can buy a marinara mix or make up your own with your favourite seafood.

800g sweet potato, cut into wedges
4 corn cobs, each cut into 3 crossways
3 tsp Cajun spice mix
1/4 cup (60ml) extra virgin olive oil
1 cured chorizo, cut into large pieces
1 large red onion, cut into wedges
500g fresh marinara mix (ours contained salmon, barramundi, prawns, calamari and black mussels)
1 lime, zest finely grated, then cut into wedges, to serve
2 garlic cloves, crushed
2 tbs finely chopped coriander, plus extra chopped leaves, to serve
40g salted butter, melted

Method

1.

Preheat oven to 220°C/200°C fan-forced. Place sweet potato and corn in a large bowl. Sprinkle with 1 tsp spice mix and drizzle with oil. Season with salt flakes and freshly ground black pepper and toss to coat. Arrange in a single layer on a large baking tray with the chorizo and onion, reserving bowl. Roast for 30 minutes, gently tossing halfway through.
2.

Meanwhile, add seafood to reserved bowl with 1 tbs oil, remaining spice mix and half the lime zest, garlic and chopped coriander. Season and toss to combine.
3.

Arrange seafood over vegies and roast for a further 7 minutes or until seafood is just cooked. Combine butter with the remaining zest, garlic and coriander and spoon over traybake. Top with extra coriander and serve with lime wedges.