Red Snapper with Sweet Corn
Rinse fish and pat dry, season with lime juice, salt and pepper. Rinse and halve bell peppers, remove seeds and ribs and cut into thick strips. Drain corn and peel peeled shallots. Heat 2 tablespoons of oil in a pan and saute shallots, peppers and corn for a few minutes, season with sugar and add fish stock, simmer for 7 minutes.
Heat remaining oil in another pan and cook fish for about 4 minutes per side or until crispy. Rinse and shake dry cilantro, pluck off leaves and chop. Add sour cream to vegetables, sprinkle with cilantro, arrange on plates and top with fish. Garnish with lemon wedges and serve.