*This recipe is gluten-free according to industry standards


  • 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


  • 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.

  • 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.

  • STEP 4

    Whisk together all of the dressing ingredients with 3 tbsp of olive oil and some seasoning and pour over the fish.

  • 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.

  • STEP 7

    Spoon over the dressing and scatter with coriander.

Watch our 20-second video for the easiest way to stone an avocado...


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