Peruvian Inspired Sea Bream and Zingy King Prawns

Meanwhile, drain the sweetcorn in a sieve.

Heat a drizzle of oil in a large frying pan on high heat.

Once hot, add the sweetcorn and cook until charred, 5-6 mins. Adjust the heat if necessary. Stir only twice during this time - you want the sweetcorn to pick up some nice colour. Transfer the sweetcorn to a medium bowl and set aside.  

While the corn is frying, quarter the baby plum tomatoes. Halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board. Cut into 1cm chunks. 

Peel and grate the garlic (or use a garlic press). Roughly chop the coriander (stalks and all). Halve the limes. Halve the red chilli lengthways, deseed, then finely chop.

Lay the sea bream, skin-side up, onto a lined baking tray. Season with salt and pepper.

When the sweet potatoes have 10 mins remaining, bake the sea bream on the top shelf until the fish is cooked, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.

Meanwhile, give the (now empty) frying pan a quick wipe clean.

Drain the prawns. Heat a drizzle of oil in the frying pan on medium-high heat.

Once hot, add the prawns. Season with salt and pepper and stir-fry for 3-4 mins. 

Add the garlic and chilli (add less if you'd prefer things milder). Stir-fry for 1 min. IMPORTANT: Wash your hands and equipment after handling raw prawns. They're cooked when pink on the outside and opaque in the middle.

Remove the pan from the heat. Add half the lime juice, half the coriander and the sugar (see pantry for amount). Stir to combine. 

When everything's nearly ready, add the tomatoes and avocado to the bowl of charred corn.

Add the remaining coriander, remaining lime juice and the olive oil for the dressing (see pantry for amount).

Season with salt and pepper. Stir to combine.