Jamie Magazine
By Jamie Oliver
50 mins plus 1 hour marinating
Not Too Tricky
serves 4
About the recipe
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.
Recipe From
Ingredients
4 whole fish (such as sea bream or red mullet), gutted and scaled
2 limes, cut into wedges, to serve
Jerk marinade
1 tbsp allspice berries
1 tbsp black peppercorns
2 bay leaves
A large pinch of ground cloves
½ tbsp muscovado sugar
2 tbsp runny honey
1 tbsp picked thyme, chopped
A few sprigs of coriander, chopped
2 scotch bonnet chillies, finely chopped
2 cloves garlic, finely chopped
3cm piece fresh ginger, peeled and finely chopped
2 spring onions, finely sliced
Zest of 1 lime
Olive oil
2 tbsp golden rum (optional)
Corn salsa
3 fresh corn on the cob
1 ripe mango, peeled and chopped
4 spring onions, finely sliced
½ bunch fresh coriander, chopped
2 tomatoes, chopped
Zest and juice of 2 limes
Method
- 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.
- Pick and chop the thyme leaves and chop the coriander leaves. Peel and finely chop the ginger and garlic, and finely chop the chillies.
- Add the chopped herbs, chillies, garlic and ginger to the marinade and bash it all together, then tip into a jug.
- Finely slice the spring onions and add the chopped green tops to the jug. Grate in the lime zest and add 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 to 10 minutes, turning every minute or two until the corn is evenly charred. Set them aside until they’re cool enough to handle.
- Peel and chop the mango, finely slice the spring onions and add both to a serving bowl with the reserved white spring onion slices. Chop the coriander and tomatoes, and add to the bowl.
- Carefully remove the corn kernels from the husk with a sharp knife and add to the serving bowl with the mango. Season to taste, grate in the lime zest and squeeze in the juice. Drizzle in a little olive oil, then toss to combine.
- Preheat the oven to 220°C/425°F/gas 7. Place the fish in the pre-heated oven and bake for 15 to 20 minutes, until slightly charred and cooked. Serve each fish whole with the salsa on the side, and lime wedges for squeezing over.
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