- Preheat oven or airyfryer to 180°C
- Slice the sweet potato into very thin rounds and toss with olive oil and a pinch of salt. Then lay in a single layer on a baking tray and bake for 15–20 minutes in oven, or airfry for 8-12 minutes flipping halfway, until golden and crisp
- In a bowl, gently mix: add avocado, cherry tomatoes, red onion, lime juice and coriander. Season with salt and pepper, then set aside to let the flavours develop
- Heat a frying pan or griddle over high heat. Add a little oil and cook the corn, turning occasionally, until nicely charred (5–7 minutes). Season with salt and optional chilli flakes
- Mix cumin, coriander, paprika, salt, pepper, and lime zest. Rub the spice mix over the sea bream. Heat a non-stick pan over medium-high heat with a little oil
- Place fillets skin-side down and press gently. Cook for 3–4 minutes until skin is crisp. Flip and cook another 1–2 minutes until just cooked through.
- Serve & enjoy!
This dish is beautiful on a hot summer’s day. Seriously refreshing. For a real treat, why not try cooking your bream fillets on the barbecue? The smokiness works so well with the fresh salsa.
