Pan Fried Gilt Bream

Halve the tomatoes. Pop in a bowl and season with a pinch of salt and mix well. Halve and peel the red onion. Chop one half into small 1/2 cm pieces and add to the tomatoes. Slice the other half into thin half moons. Remove the core from the green pepper and then slice as thinly as you can. Take a quarter of these slices and chop into small 1/2 cm cubes. Add to the salsa.

Roughly chop the coriander (stalks and all), zest the lime and add both to your salsa. Squeeze in the lime juice and stir in the in olive oil (see ingredients for amount). Halve the chilli lengthways, de-seed and thinly slice. Add a pinch to start with, taste and keep adding until you have the required level of heat. Keep the salsa to one side.

Peel and grate the garlic (or use a garlic press). Heat a frying pan on medium-high heat and add a splash of oil. When the oil is hot, add the red onion and green pepper slices. Cook, stirring frequently until soft, 5 mins. Lower the heat to medium and then add the garlic and Central American spice mix. Stirring, cook for 1 minute more and transfer to a plate, we will re-heat them later. Wipe the pan out with kitchen paper and prepare to cook the gilt bream.

Heat a splash of oil in the (now empty) frying pan on high heat. Season the fish with salt and pepper on both sides. Carefully, add the bream to the pan skin-side down and leave to cook for 3 mins. Tip: The edges of the fish will begin to brown to let you know that the skin is beginning to crisp up! After 3 mins, carefully turn and cook for another 2-3 mins. IMPORTANT: The fish is cooked when the centre is opaque.