Whole roast sea bream with coriander sauce and charred sweetcorn succotash
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 4
This whole roasted fish served with a rainbow of colours looks seriously impressive, but is surprisingly easy and quick to make.
Ingredients
For the sea bream
- 1 whole sea bream, head on, gutted and scaled
- pinch salt
- 1 lime, juice only
- 1 tbsp vegetable oil
For the coriander sauce
- 500g/1lb 2oz tomatillos, halved
- 2 jalapeño chillies, chopped
- 4 garlic cloves, chopped
- 1 onion, cut into wedges
- 20g/¾oz fresh coriander
- 2 tbsp olive oil
- 1 tsp ground cumin
- pinch salt
- 1 lime, juice only
For the charred sweetcorn succotash
Method
To make the sea bream, preheat the oven to 220C/200C Fan/Gas 7.
Slash the flesh of the fish with a sharp knife and rub with the salt, lime juice and oil. Place on a baking tray and roast for 10–12 minutes, or until cooked through. Keep warm.
Meanwhile, to make the coriander sauce, heat a large flat griddle pan and cook the tomatillos, jalapeño chillies, garlic and onion until charred.
Place the charred vegetables and the coriander, oil, cumin, salt and lime juice in a blender and blend until smooth.
Transfer to a saucepan and cook for 5–8 minutes. Keep warm.
To make the charred sweetcorn succotash, heat 1 tablespoon of the oil in a flat griddle pan and cook the corncobs on all sides until charred. Once cool enough to handle, remove the kernels.
Heat the remaining oil in a frying pan and cook the onion and pepper for 4 minutes.
Add the garlic and cook for a further 2 minutes.
Add the charred corn and peas and finish with the lime juice and coriander.
Serve the fish with the coriander sauce and the succotash in a separate bowl on the side.
