Name: Jerk sea bass & pineapple salsa
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: 1 tbsp jerk seasoning; 2 garlic cloves finely grated; thumb-sized piece ginger finely grated; 1 lime zested; 2 tbsp rapeseed oil; 4 small or 2 large whole sea bass gutted and scaled; 100g pineapple finely chopped; ½ cucumber finely chopped; ¼ small red onion finely chopped; 3 large tomatoes finely chopped; ½ small bunch coriander finely chopped, plus extra to serve; 2 limes zested and juiced, plus extra charred wedges, to serve

Jerk sea bass & pineapple salsa served on a plate

1 tbsp jerk seasoning
2 garlic cloves
finely grated
thumb-sized piece ginger
finely grated
1 lime
zested
2 tbsp rapeseed oil
4 small or 2 large whole sea bass
gutted and scaled

For the salsa

100g pineapple
finely chopped
½ cucumber
finely chopped
¼ small red onion
finely chopped
3 large tomatoes
finely chopped
½ small bunch coriander
finely chopped, plus extra to serve
2 limes
zested and juiced, plus extra charred wedges, to serve

Method

step 1
Mix the jerk seasoning, garlic, ginger, lime zest and oil in a bowl. Using a sharp knife, cut slits in the skin of the fish and rub liberally with the marinade. Leave on a tray in the fridge for at least 1 hr.
step 2
For the salsa, combine all the ingredients, cover and leave to marinate at room temperature for up to 1 hr until ready to serve.
step 3
Put each fish on a sheet of foil, and bring the sides around to make an open-topped boat shape. Cook for 15-20 mins on a barbecue, turning halfway, or until cooked through. Alternatively, heat the oven to 220C/200C fan/gas 7 and bake the fish on a non-stick baking tray for 15-20 mins or until just cooked. Serve scattered with the extra coriander and the salsa on the side.