Jerk sea bass & pineapple salsa

• jerk seasoning1 tbsp 1 tbsp
• garlic cloves↗2 2

  finely grated

• ginger↗thumb-sized piece thumb-sized piece

  finely grated

• lime↗1 1

  zested

• rapeseed oil↗2 tbsp 2 tbsp
• sea bass↗4 small or 2 large whole 4 small or 2 large whole

  gutted and scaled

• pineapple↗100g 100g

  finely chopped

• cucumber↗½ ½

  finely chopped

• red onion↗¼ small ¼ small

  finely chopped

• large tomatoes↗3 3

  finely chopped

• coriander½ small bunch ½ small bunch

  finely chopped, plus extra to serve

• limes↗2 2

  zested and juiced, plus extra charred wedges, to serve

Step-by-step instructions

1. 1

   Mix the jerk seasoning, garlic, ginger, lime zest and oil in a bowl. Using a sharp knife, cut slits in the skin of the fish and rub liberally with the marinade. Leave on a tray in the fridge for at least 1 hr.

2. 2

   For the salsa, combine all the ingredients, cover and leave to marinate at room temperature for up to 1 hr until ready to serve.

3. 3

   Put each fish on a sheet of foil, and bring the sides around to make an open-topped boat shape. Cook for 15-20 mins on a barbecue, turning halfway, or until cooked through. Alternatively, heat the oven to 220C/200C fan/gas 7 and bake the fish on a non-stick baking tray for 15-20 mins or until just cooked. Serve scattered with the extra coriander and the salsa on the side.