*This recipe is gluten-free according to industry standards
Ingredients
- corn-on-the-cob 1
- olive oil
- sea bream fillets 4 (fresh as possible), skin removed
- spring onions 2, finely chopped
- red chilli 1, finely sliced
- avocado 1/2, peeled, stoned and chopped
- coriander a bunch, chopped
Dressing
- limes 3, zested and juiced
- ginger a thumb-sized piece, grated
- garlic 1/2 small clove, crushed
- dried red chilli flakes 1 tsp
Method
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Step 1
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.
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Step 2
Remove the kernels by standing the cob on its end and carefully cutting down each side.
-
Step 3
Slice the sea bream into 2cm strips and put in a bowl.
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Step 4
Whisk together all of the dressing ingredients with 3 tbsp of olive oil and some seasoning and pour over the fish.
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Step 5
Leave to marinate for 2 minutes.
-
Step 6
Arrange the fish on a platter, scatter over the charred sweetcorn, spring onions, red chilli and avocado.
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Step 7
Spoon over the dressing and scatter with coriander.
Watch our 20-second video for the easiest way to stone an avocado...
Nutritional Information
- Kcals 575
- Fat 37.6g
- Saturates 5g
- Carbs 13.2g
- Sugars 4.2g
- Fibre 9.3g
- Protein 41.2g
- Salt 0.7g
