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.