Sea Bream with Capers, Corn, and Pine Nuts

Soak the sultanas in boiling water for 2 hours, then drain and set aside. When ready to cook, heat the butter in a large saucepan, and chuck in the pine nuts. Cook until golden, then remove from the heat and stir in the lemon juice, sweetcorn, capers, thyme, and sultanas. Set aside and keep warm.
Heat the oil in a frying pan, season the fish fillets, and fry in the pan skin-side down. Cook for 6 minutes, then turn cook for 1 minute more. Serve the fish fillets with your delicious dressing drizzled all over, and scattered with coriander.

30 mins

4 serving

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