Preheat the oven to 200°C, fan 180°C, gas mark 6. Combine the chilli, onion, pineapple, coriander, lime juice and zest together to make the salsa and set aside.
Brush the fish with oil and place in a hot, ovenproof frying pan. Fry for about 5 minutes on one side, until beginning to colour.
Carefully turn the fish over, then place the frying pan in the oven to finish cooking for about 10 minutes, depending on the size of your fish.
Serve the bream with the lime halves and the salsa. Garnish with fresh coriander if liked.