Jerk sea bass & pineapple salsa

Fire up the barbecue and choose the healthier option for supper with this sea bass cooked in a jerk marinade. A pineapple salsa complements the fish perfectly


  • 1 tbsp jerk seasoning
  • 2 garlic cloves, finely grated
  • thumb-sized piece ginger, finely grated
  • 1 lime, zested
  • 2 tbsp rapeseed oil
  • 4 small or 2 large whole sea bass, gutted and scaled
  • 100g pineapple, finely chopped
  • ½ cucumber, finely chopped
  • ¼ small red onion, finely chopped
  • 3 large tomatoes, finely chopped
  • ½ small bunch coriander, finely chopped, plus extra to serve
  • 2 limes, zested and juiced, plus extra charred wedges, to serve


  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. 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. 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.