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
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.
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.
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.