Spiced bream, charred sweetcorn cream and coconut green chilli butter

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 2

By Andi Oliver

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
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