over 2 hours
10 to 30 mins
By Bryn Williams
- 30g/1oz sultanas
- 200g/7oz unsalted butter
- 30g/1oz pine nuts
- ½ lemon, juice only
- 100g/3½oz cooked sweetcorn
- 2–3 tbsp capers
- 1 tsp finely chopped thyme leaves
- 1 tbsp vegetable oil
- 4 sea bream fillets
- small handful coriander, torn
- salt and freshly ground black pepper
Soak the sultanas in boiling water for 2 hours, and then strain and set aside.
Bring the butter to the boil in a large saucepan and add the pine nuts. Cook in the butter until golden, then remove from the heat. Add the lemon juice, sweetcorn, sultanas, capers and thyme. Set aside to keep warm.
Heat the oil in a heavy-based frying pan over a medium heat. Season the sea bream with salt and pepper, then place in the pan, skin-side down. Cook for 5–6 minutes, then turn over and cook for a further minute.
To serve, transfer the sea bream fillets to four plates, spoon the sweetcorn dressing around it and scatter with the coriander.