GRILLED OR BAKED SEA BASS WITH SWEETCORN & CHERRY TOMATO SALSA

Salsas are all the rage at the moment, here is a twist using roasted sweetcorn, flavoured with lime and coriander. Perfect with sea bass.

Serves 4 people
Preparation time: 15 minutes
Cooking time: 15 minutes in total

4 sea bass, whole, defrosted    
6 tbsp olive oil        
2 whole fresh sweetcorn    
2 tsp fresh red chilli, finely chopped    
½ red onion, finely chopped    
12 cherry tomatoes, quartered    
2 fresh limes    
salt
pepper
2 pinches granulated sugar    
3-4 tbsp chopped fresh coriander    

1.    Pre heat the grill or oven to a high setting.
2.    Place the sea bass on a chopping board and slash across the fish in a diagonal fashion.
3.    Carefully cut the sweetcorn in half.
4.    Stand the corn on the cut end and shave off the ears with a sharp knife. Do the same to the other three pieces.
5.    Meanwhile, place 2 tbsp of olive oil into a wok or frying pan.
6.    Add the ears of sweetcorn and the chilli then sauté quickly over a high heat until they take a little colour.
7.    Once cooked, spoon into a bowl and cool slightly, then add the chopped red onion, cherry tomatoes, and juice from 2 large fresh limes.
8.    Add a little salt, pepper and sugar then mix well, finally add the chopped coriander.
9.    Spoon the last 4 tbsp of oil over the 4 sea bass and season well with salt and pepper.
10.    Place onto a baking sheet or tray and pop under the grill or in the oven.
11.    Cook for 10-12 minutes or until lightly cooked.
12.    Serve the bass whole, spooning over the salsa.

©Aldi Stores Ltd 2009