Ingredients

The following ingredients have 2 Servings
  • 1 corn-on-the-cob
  • olive oil
  • 4 (fresh as possible) sea bream fillets, skin removed
  • 2 spring onions, finely chopped
  • 1 red chilli, finely sliced
  • 1/2 avocado, peeled, stoned and chopped
  • a bunch coriander, chopped
  • 3 limes, zested and juiced
  • a thumb-sized piece ginger, grated
  • 1/2 small clove garlic, crushed
  • 1 tsp dried red chilli flakes

Instruction

  • Heat the grill to high. Brush the sweetcorn with 1 tbsp of olive oil and season well. Put on a baking tray and grill for 10-15 minutes, turning regularly until the corn is well charred.
  • Remove the kernels by standing the cob on its end and carefully cutting down each side.
  • Slice the sea bream into 2cm strips and put in a bowl.
  • Whisk together all of the dressing ingredients with 3 tbsp of olive oil and some seasoning and pour over the fish.
  • Leave to marinate for 2 minutes.
  • Arrange the fish on a platter, scatter over the charred sweetcorn, spring onions, red chilli and avocado.
  • Spoon over the dressing and scatter with coriander.