Spiced bream, charred sweetcorn cream and coconut green chilli butter
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 2
A fresh and zingy fish recipe that’s worth hunting down fresh coconut for.
Ingredients
For the bream
- 4 sea bream fillets, skin-on, pin-boned
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp paprika
- ½ tsp ground black cardamom
- ½ tsp grated nutmeg
- 2 garlic cloves, crushed
- 1 lime, zest only
- 30ml/1fl oz rapeseed oil
- pinch salt
- 1 green chilli, finely chopped
- 1 garlic clove, peeled and left whole
- 2 sprigs fresh thyme
For the sweetcorn cream
- 325g tin sweetcorn, drained
- 150g/5½oz double cream
- pinch salt
For the coconut green chilli butter
- 2 green chillies
- 20g/¾oz fresh coconut
- 125g/4½oz unsalted butter, softened
- 50ml/2fl oz coconut milk
- 20ml/¾fl oz rapeseed oil
- 2 tsp honey
To serve
- 2 tbsp fresh coconut shavings
- 1 tbsp finely chopped fresh parsley
- 1 tbsp finely chopped fresh coriander
- 1 Little Gem, leaves separated
Method
Preheat the oven to 220C/200C Fan/Gas 7. Score the seabream fillets using a sharp knife.
Mix the cumin, coriander, paprika, cardamom, nutmeg, garlic and lime zest together in a bowl with a pinch of salt. Rub the paste into the flesh of the bream.
Heat the oil in a large ovenproof frying pan and fry the bream skin-side down for 2 minutes, then turn and cook for a further 2 minutes. Add the garlic, thyme and chilli to the pan and transfer to the oven and cook for a further 4 minutes. Remove from the oven and leave to rest.
To make the sweetcorn cream, dry fry the sweetcorn in a frying pan over a high heat until it starts to blacken. Put the kernels in a saucepan and add the cream. Season with salt and cook over a medium heat for 10–15 minutes. Remove from the heat and allow to cool, then blend in a food processor and pass through a sieve.
To make the coconut green chilli butter, blend the chillies and coconut together in a food processor until fine, then add the remaining ingredients and pulse to combine. Turn out into a tub, press together and keep in the fridge.
To serve, spoon the sweetcorn cream onto a plate, lay the fish on top with a spoonful of the butter, then garnish with a little grated fresh coconut, the lettuce, parsley and coriander.
