Jamie Oliver

Jerk fish

With a zingy corn salsa

Jerk fish

Serves 4
Cooks In50 minutes plus 1 hour marinading time
DifficultyNot too tricky
Nutrition per serving
  • Calories
    515
    26%
  • Fat
    13.7g
    20%
  • Saturates
    0.7g
    4%
  • Protein
    57.2g
    127%
  • Carbs
    36.5g
    14%
  • Sugars
    20.3g
    23%

Of an adult's reference intake

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Ingredients

  • 4 whole sustainably sourced sea bream , or red mullet, gutted and scaled
  • 2 limes , cut into wedges, to serve
  • For the jerk marinade
  • 1 tbsp allspice berries
  • 1 tbsp black peppercorns
  • 2 bay leaves
  • 1 large pinch of ground cloves
  • ½ tbsp muscovado sugar
  • 2 tbsp thyme , picked and chopped
  • a few sprigs of fresh coriander , chopped
  • 2 Scotch bonnet chillies , finely chopped
  • 2 cloves of garlic , finely chopped
  • 3cm piece of fresh ginger , peeled and finely chopped
  • 2 spring onions , finely sliced
  • 1 lime , zest of
  • olive oil
  • 2 tbsp golden rum , optional
  • For the corn salsa
  • 3 corn on the cob , fresh
  • 1 mango , ripe, peeled and chopped
  • 4 spring onions , finely sliced
  • ½ bunch fresh coriander , chopped
  • 2 tomatoes , chopped
  • 2 limes , zest and juice of
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Method

  1. This jerk sauce is amazing with all kinds of meat, but teamed with some lovely fish and a zingy salsa it’s a real showstopper
  2. Lay the fishes in a shallow oven dish, make three slashes in the flesh of each one with a sharp knife and set aside. For the marinade, pound the allspice berries, peppercorns and bay leaves in a pestle and mortar until fine. Mix in the cloves, sugar and honey, add the herbs, chillies, garlic and ginger and bash it all together. Tip into a jug, add the chopped green tops of the spring onions, the lime zest, a drizzle of oil, a pinch of salt and the rum, if using. Mix well.
  3. Pour the marinade over the fish and massage it in. (It’s a good idea to wear rubber gloves for this!) Leave in the fridge to marinate for at least 1 hour. Meanwhile, prepare the salsa. Heat a griddle pan until searing hot, and cook the corn cobs for 5–10 minutes, turning every minute or two until the corn is evenly charred. Set them aside until they’re cool enough to handle, then carefully remove the kernels from the husk with a sharp knife. Add the kernels to a serving bowl with the mango, spring onions, coriander and tomatoes. Season to taste, add the lime juice and zest, a little olive oil, and toss to combine.
  4. Preheat the oven to 220°C/gas 7. Place the fish in the pre-heated oven and bake for 15–20 minutes, until slightly charred and cooked. Serve each fish whole with the salsa on the side, and the lime wedges for squeezing over.

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Nutrition per serving
  • Calories
    515
    26%
  • Fat
    13.7g
    20%
  • Saturates
    0.7g
    4%
  • Protein
    57.2g
    127%
  • Carbs
    36.5g
    14%
  • Sugars
    20.3g
    23%

Of an adult's reference intake