With a zingy corn salsa
With a zingy corn salsa
Cooks In50 minutes plus 1 hour marinating
DifficultyNot too tricky
Nutrition per serving
Calories 515 26%
Fat 13.7g 20%
Saturates 0.7g 4%
Sugars 20.3g 23%
Protein 57.2g 114%
Carbs 36.5g 14%
Of an adult's reference intake
- 4 whole sea bream , or red mullet, gutted and scaled, from sustainable sources
- 2 limes , to serve
- Jerk marinade
- 1 tablespoon allspice berries
- 1 tablespoon black peppercorns
- 2 bay leaves
- 1 large pinch of ground cloves
- ½ tablespoon muscovado sugar
- 2 tablespoons runny honey
- 2 tablespoons thyme
- a few sprigs of fresh coriander
- 3cm piece of fresh ginger
- 2 cloves of garlic
- 2 Scotch bonnet chillies
- 2 spring onions
- 1 lime
- olive oil
- 2 tbsp golden rum , optional
- Corn salsa
- 3 fresh corn on the cob
- 1 ripe mango
- 3 spring onions
- ½ bunch of fresh coriander , (15g)
- 2 ripe tomatoes
- 2 limes
- Lay the fishes in a shallow oven dish, make three slashes in the flesh of each one with a sharp knife and set aside.
- For the marinade, pound the allspice berries, peppercorns and bay leaves in a pestle and mortar until fine. Mix in the cloves, sugar and honey.
- Pick and chop the thyme leaves and chop the coriander leaves. Peel and finely chop the ginger and garlic, and finely chop the chillies.
- Add the chopped herbs, chillies, garlic and ginger to the marinade and bash it all together, then tip into a jug.
- Finely slice the spring onions and add the chopped green tops to the jug. Grate in the lime zest and add a drizzle of oil, a pinch of salt and the rum, if using. Mix well.
- Pour the marinade over the fish and massage it in. (It’s a good idea to wear rubber gloves for this!) Leave in the fridge to marinate for at least 1 hour.
- Meanwhile, prepare the salsa. Heat a griddle pan until searing hot, and cook the corn cobs for 5 to 10 minutes, turning every minute or two until the corn is evenly charred. Set them aside until they’re cool enough to handle.
- Peel and chop the mango, finely slice the spring onions and add both to a serving bowl with the reserved white spring onion slices. Chop the coriander and tomatoes, and add to the bowl.
- Carefully remove the corn kernels from the husk with a sharp knife and add to the serving bowl with the mango. Season to taste, grate in the lime zest and squeeze in the juice. Drizzle in a little olive oil, then toss to combine.
- Preheat the oven to 220°C/425°F/gas 7. Place the fish in the pre-heated oven and bake for 15 to 20 minutes, until slightly charred and cooked. Serve each fish whole with the salsa on the side, and lime wedges for squeezing over.