Sea Bream with Sweetcorn, Capers & Pine Nut Dressing

Ingredients

• 30g/1oz sultanas
• 200g/7oz unsalted butter
• 30g/1oz pine nuts
• ½ lemon, juice only
• 100g/3½oz cooked sweetcorn
• 2–3 tbsp capers
• 1 tsp finely chopped thyme leaves
• 1 tbsp vegetable oil
• 4 sea bream fillets
• small handful coriander, torn
• salt and freshly ground black pepper

Method

1. Place the sultanas in a small bowl and cover with boiling water. Leave to soak for about 2 hours, then drain and set aside.

2. In a large saucepan, melt the butter and bring it to a gentle boil. Add the pine nuts and cook until they turn golden, then remove the pan from the heat. Stir in the lemon juice, cooked sweetcorn, drained sultanas, capers and chopped thyme. Keep the mixture warm while you cook the fish.

3. Heat the vegetable oil in a heavy-based frying pan over medium heat. Season the sea bream fillets with salt and freshly ground black pepper. Place the fillets skin-side down in the hot pan and cook for 5–6 minutes until the skin is crisp and the fish is mostly cooked through. Turn the fillets over and cook for an additional minute to finish.

4. To serve, place the sea bream fillets on four plates. Spoon the warm sweetcorn and pine nut dressing around the fish and scatter with torn coriander leaves. Adjust seasoning if needed and serve immediately.