Seared snapper with roast capsicum sauce and salad

Heat olive oil in a medium frypan over medium-high heat. Add fish skin side down and cook for 2-3 minutes or until skin is crispy. Turn fish over, reduce heat down to medium-low and continue until cooked through. Remove from pan.
 
Add corn and zucchini to the same pan over high heat. Cook for 2-3 minutes or until tender and slightly charred.
 
Meanwhile, make the capsicum sauce. Combine the capsicum, tomato passata, paprika and ½ the lemon juice in a small food processor and blitz until smooth.
 
To serve, combine the corn, zucchini, cherry tomatoes, red onion and remaining lemon juice in a large bowl. Top with fish and capsicum sauce.