• Preheat your oven to 240°C/220°C fan/gas mark 9.
• Peel and grate the garlic (or use a garlic press).
• Chop the sweet potato into 2cm wide wedges (peeling optional).
• Drain the sweetcorn in a sieve.

• Pop the wedges onto a large (lined) baking tray.
• Drizzle with oil, season with salt and pepper then toss to coat.
• Spread out in a single layer. When the oven is hot, roast on the top shelf until golden, 20-30 mins.
• Turn the tray halfway through. 

TIP: Use two baking trays if necessary.

• Pat the fish with kitchen paper. Lay onto a lined baking tray. IMPORTANT: Wash hands and equipment after handling raw fish. Fish is cooked when opaque in the middle.
• Drizzle with oil and coat with half the Cajun spice. 
• When the oven is hot, pop the fish onto the middle shelf and bake until cooked through, 10-15 mins. 

• Place a pot over medium heat with a drizzle of oil.
• Once hot, add the garlic and remaining Cajun spice.
• Fry until fragrant, 1-2 mins. 
• Add the creme fraiche, sundried tomato paste and a splash of water.
• Bring to the boil, then immediately remove from the heat. Season to taste with salt and pepper.

• In a small bowl, toss the coleslaw mix and drained corn together with the ranch.
• Season to taste with salt and pepper.

• Divide the wedges and fish between plates.
• Serve the coleslaw alongside.
• Spoon over the creamy Cajun sauce.