Ingredients

  • 1 red chilli, finely diced
  • ½ red onion, peeled and finely diced
  • 220g fresh pineapple, finely diced
  • 2 tablespoons coriander, finely chopped, plus extra to garnish
  • 2 limes, zest and juice of 1, plus extra wedges to serve
  • 2 x 300g whole fresh sea bream
  • 1 tablespoon olive oil

Method

  1. 1 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.
  2. 2 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.
  3. 3 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.
  4. 4 Serve the bream with the lime halves and the salsa. Garnish with fresh coriander if liked.

Nutritional Details

Each serving provides
  • Energy 1645kj 393kcal 20%
  • Fat 14.0g 20%
  • Saturates 0.8g 4%
  • Sugars 12.8g 14%
  • Salt 0.75g 13%

% of the Reference Intakes

 
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