4 Sea Bass, whole, defrosted
6 tbsp of olive oil
2 whole fresh sweetcorn
2 tsp of fresh red chilli, finely chopped
½ red onion, finely chopped
12 cherry tomatoes, quartered
2 fresh limes
salt and pepper
2 pinches of granulated sugar
3-4 tbsp of chopped fresh coriander
Pre-heat the grill or oven to a high setting.
Place the Sea Bass on a chopping board and slash across the fish in a diagonal fashion.
Carefully cut the sweetcorn in half.
Stand the corn on the cut end and shave off the ears with a sharp knife.
Do the same to the other 3 pieces. Meanwhile, place 2 tbsp of olive oil into a wok or frying pan.
Add the ears of sweetcorn and the chilli then saute quickly over a high heat until they take on a little colour.
Once cooked, spoon into a bowl and cool slightly.
To the sweetcorn, add the chopped red onion, cherry tomatoes, and juice from 2 large fresh limes.
Add a little salt and pepper, sugar, then mix well, finally add the chopped coriander.
Spoon the last 4 tbsp of oil over the 4 sea bass and season well with salt and pepper.
Place onto a baking sheet or tray and pop under the grill or in the oven.
Cook for 10-12 minutes or until lightly cooked.
Serve the bass whole spooning over the salsa.