Name: Sea bream with tomato and corn salsa
Yield: Serves 4
Cuisine: Americas
Ingredients: rocket leaves; ½ red onion, peeled; 1 spring onion, trimmed; 1 garlic clove, peeled; 1 green chilli, halved and deseeded; 4 tbsp olive oil; juice of 1 limes.; olive oil, for brushing and drizzling; sea salt and black pepper; 1 corn on-the-cob, kernels stripped; 1 avocado, halved, peeled and stoned; 3 tomatoes, halved and deseeded; 4 sea bream fillets (about 160 g each), skin on; ½ yellow pepper, cored and deseeded; 2 tsp chopped coriander leaves; ½ cucumber, trimmed

Preparation info

Serves
4

Difficulty
Easy

Appears in

Gourmet Food for a Fiver

By Jason Atherton

Published 2010

About

OVER THE PAST COUPLE OF YEARS, I HAVE BECOME A HUGE FAN OF MEXICAN FOOD. I LOVE THE CONTRASTING SWEET/SOUR FLAVOURS, ASSORTED TEXTURES AND COLD/HOT COMBINATIONS THAT CHARACTERISE THE DISHES. THIS MARRIAGE OF CHILLED CHOPPED VEGETABLES SPIKED WITH CHILLI AND HOT GRIDDLED FISH HAS A MEXICAN FEEL ABOUT IT.

Ingredients

4 sea bream fillets (about 160 g each), skin on
olive oil, for brushing and drizzling
sea salt and black pepper

Method

Rinse the sea bream fillets, pat dry with kitchen paper and check for small bones, removing any with kitchen tweezers. Lightly score the skin side of the fish fillets, using a sharp knife. Cover and chill.
For the salsa, simmer the corn kernels in a pan of boiling water until tender, about 6-8 minutes. Drain, refresh under cold running water and drain well. Tip

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