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Whole roast sea bream with coriander sauce and charred sweetcorn succotash

Whole roast sea bream with coriander sauce and charred sweetcorn succotash

This whole roasted sea bream looks seriously impressive with a rainbow of colours from vibrant coriander sauce and charred sweetcorn succotash. The fish roasts quickly to tender perfection, while the charred tomatillos, jalapeño and lime create a zesty coriander sauce that pairs beautifully with the sweet, smoky succotash for an easy and quick dairy-free, egg-free meal.

Prep: less than 30 mins
Cook: 10 to 30 mins
Serves: 4 serves
Dietary: Dairy-free, Egg-free, Nut-free, Pregnancy-friendly
Saturday Kitchen Chef photoBy Matt Tebbutt
From Saturday Kitchen Recipes

Nutri-Score AA Nutri-Score A score because it uses whole sea bream (lean fish), tomatillos, fresh coriander, lime, peas, corncobs, red onion, green pepper, garlic and olive oil. The dish is packed with fibre, vitamins and lean protein from the fish, while the succotash adds colourful vegetables. This whole roast sea bream is a wholesome, nutritious meal that works well as a light yet impressive dinner.

Estimated nutrition (per serving, 4): kcal ~280–320, fat ~12–15g, saturated fat ~2–3g, carbs ~18–22g, sugars ~6–8g, fibre ~4–5g, protein ~22–26g.

Equipment

Ingredients

For the sea bream

  • 1 whole sea bream, head on, gutted and scaled
  • Pinch salt
  • 1 lime, juice only
  • 1 tbsp vegetable oil

For the coriander sauce

  • 500g/1lb 2oz tomatillos, halved
  • 2 jalapeño chillies, chopped
  • 4 garlic cloves, chopped
  • 1 onion, cut into wedges
  • 20g/¾oz fresh coriander
  • 2 tbsp olive oil
  • 1 tsp ground cumin
  • Pinch salt
  • 1 lime, juice only

For the charred sweetcorn succotash

  • 2 tbsp olive oil
  • 2 corncobs
  • 1 red onion, finely chopped
  • 1 green pepper, chopped
  • 1 garlic clove, crushed
  • 200g/7oz frozen peas
  • 1 lime, juice only
  • 2 tbsp fresh coriander

Customise

  • Use more jalapeño chillies for a spicier coriander sauce punch and zesty whole roast sea bream finish.
  • Use yellow pepper instead of green pepper for a sweeter, brighter charred sweetcorn succotash colour.
  • Use extra fresh coriander in the coriander sauce for a fresher, more aromatic whole roast sea bream sauce flavour.
  • Use frozen sweetcorn instead of corncobs for easier charred sweetcorn succotash prep when corncobs aren’t available.

Method

Roast sea bream (prep: 5 mins, cook: 10–12 mins)

  1. Preheat oven to 220C/200C Fan/Gas 7. To make the sea bream, preheat the oven to 220C/200C Fan/Gas 7. This high heat roasts the whole sea bream quickly, keeping it tender and moist.
  2. Slash fish and rub with salt, lime and oil. Slash the flesh of the fish with a sharp knife and rub with the salt, lime juice and oil. Slashing lets heat penetrate evenly, and the lime and oil add flavour to your whole roast sea bream.
  3. Roast 10–12 minutes until cooked through. Place on a baking tray and roast for 10–12 minutes, or until cooked through. Keep warm. The short roasting time keeps the whole sea bream delicate and flaky.

Make coriander sauce (cook: 10–15 mins)

  1. Char tomatillos, chillies, garlic and onion. Meanwhile, to make the coriander sauce, heat a large flat griddle pan and cook the tomatillos, jalapeño chillies, garlic and onion until charred. Charring adds smoky depth to your coriander sauce for the whole roast sea bream.
  2. Blend charred vegetables with coriander and spices. Place the charred vegetables and the fresh coriander, olive oil, cumin, salt and lime juice in a blender and blend until smooth. Blending creates a silky, vibrant coriander sauce that pairs perfectly with whole roast sea bream.
  3. Cook sauce 5–8 minutes and keep warm. Transfer to a saucepan and cook for 5–8 minutes. Keep warm. This warms the coriander sauce and lets the flavours meld for your whole roast sea bream.

Make charred sweetcorn succotash (cook: 10–12 mins)

  1. Char corncobs on all sides. To make the charred sweetcorn succotash, heat 1 tablespoon of the olive oil in a flat griddle pan and cook the corncobs on all sides until charred. Charring gives the sweetcorn smoky sweetness for your succotash.
  2. Remove kernels once cool. Once cool enough to handle, remove the kernels. This extracts the charred sweetcorn for the succotash without burning your hands.
  3. Cook onion and pepper 4 minutes. Heat the remaining oil in a frying pan and cook the red onion and green pepper for 4 minutes. This softens the onion and pepper while keeping bite for your charred sweetcorn succotash.
  4. Add garlic and cook 2 minutes. Add the garlic and cook for a further 2 minutes. Garlic adds aromatic depth to your succotash base.
  5. Add corn, peas, lime and coriander. Add the charred corn and peas and finish with the lime juice and fresh coriander. Lime brightens the succotash, and coriander adds freshness to your whole roast sea bream side.

Serve whole roast sea bream (finish: 2 mins)

  1. Serve fish with sauce and succotash. Serve the whole roast sea bream with the coriander sauce and the charred sweetcorn succotash in a separate bowl on the side. This presentation highlights the rainbow of colours and makes the whole roast sea bream look seriously impressive.

Helpful tip: Roast the sea bream for just 10–12 minutes to keep it tender. Overcooking makes the whole sea bream dry, so check it’s cooked through but still flaky.

  • Can I use sea bass instead of sea bream? Yes; sea bass works well and stays tender, but sea bream gives a classic whole roast sea bream flavour.
  • How do I know the sea bream is cooked through? The flesh should pull away easily from the bone and be opaque; this shows your whole roast sea bream is ready.

 

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