Grilled Cod with Fennel and Lime
Preheat the oven to 200°C (approximately 390°F). Rinse the cherry tomatoes. Rinse the broccoli and separate into florets with long stalks. Rinse the fennel, cut the individual segments lengthwise or into thirds (don't remove the core). Peel, halve and cut the onions into thin rings. Drain the corn.
Spray a baking sheet with cooking spray. Place the broccoli, fennel, tomatoes, and baby corn on the baking sheet and sprinkle with salt and pepper. Place the onions in one corner of the baking sheet. Bake the vegetables until crisp-tender, about 20 minutes. Rinse the fillets pat dry, squeeze lime juice over and season with salt.
Heat the grill to medium and lightly oil the grates. Grill, turning the fish over as it browns until it's easily pierced with a knife, 3-5 minutes per side. Transfer the fish to plates, top with the onions and serve with the vegetables. Garnish with lime.