Salsas are all the rage at the moment, here is a twist using roasted sweetcorn flavoured with lime and coriander. Perfect with Sea Bass
4 sea bass, whole and defrosted
6 tbsp olive oil
2 whole fresh sweetcorn
2 tsp of fresh red chilli, finely chopped
½ red onion, finely chopped
12 cherry tomatoes, quartered
2 fresh limes
salt and pepper
2 pinches of granulated sugar
3-4 tbsp of chopped fresh coriander
Pre-heat the grill or oven to a high setting.
Place the sea bass on a chopping board and slash across the fish in a diagonal fashion.
Carefully cut the sweetcorn in half. Stand the corn on the cut end and shave off the ears with a sharp knife. Do the same to the other 3 pieces.
Meanwhile, place 2 tbsp of olive oil into a wok or frying pan. Add the ears of sweetcorn and the chilli then sauté quickly over a high heat until they take on a little colour. Once cooked, spoon into a bowl and cool slightly.
To the sweetcorn, add the chopped red onion, cherry tomatoes, and juice from 2 large fresh limes. Add a little salt and pepper, sugar, then mix well, finally add the chopped coriander.
Spoon the last 4 tbsp of oil over the 4 sea bass and season well with salt and pepper.
Place onto a baking sheet or tray and pop under the grill or in the oven.
Cook for 10-12 minutes or until lightly cooked.
Serve the bass whole spooning over the salsag over the salsa