Sea Bream Recipe

Prepare and marinate the sea bream

Pat the sea bream dry with paper towels. Score the skin on both sides with 2–3 shallow diagonal slashes. Rub 1 tsp salt evenly over each fish inside and out, sprinkle 1/2 tsp black pepper per fish, then rub the minced garlic into the cavity and slashes. Splash 1 tbsp lime juice over each fish, rubbing it into the cuts. Let rest for 15–20 minutes at room temperature while you prepare the other components.

Preheat oven to 220°C (425°F) if roasting, or heat a large oven-safe skillet over medium-high heat if pan-searing then finishing in oven.

Infuse the oil

In a small saucepan, combine the neutral oil, panca paste and the smashed garlic clove. Warm gently over low heat for 5–7 minutes, stirring occasionally, until the oil takes on a deep red color and the garlic is fragrant but not browned. Remove from heat, discard the garlic, and let the oil rest 5 minutes. Strain if you prefer a smooth oil. Keep warm or at room temperature.

Make the salsa

Combine the chopped green chillies, grated coconut, chopped cilantro, finely diced red onion, 1 tbsp lime juice, 1 tbsp olive oil and 1/2 tsp salt in a bowl. Taste and adjust salt or lime juice. The salsa should be bright, slightly creamy from the coconut, and mildly spicy. Refrigerate briefly if needed.

Pan-sear and finish (preferred)

Heat an oven-safe skillet over medium-high heat and add 1 tbsp extra virgin olive oil. When shimmering, place the fish skin-side down and press gently for 20 seconds to keep skin flat. Sear without moving for 3–4 minutes until skin is crisp and deeply golden. Flip carefully and spoon 1–2 tbsp of the warm panca oil over the top. Transfer the skillet to the preheated oven and roast for 6–8 minutes (depending on fish size) until the flesh is opaque and flakes easily (internal temp ~60°C/140°F). Remove from oven and rest 3 minutes.

Oven-roast method

If roasting whole without searing, place fish on a rimmed baking sheet, brush both sides lightly with olive oil and panca oil, and roast at 220°C (425°F) for 12–16 minutes until cooked through. Rest 3 minutes before serving.

Prepare cancha and plate

If cancha is not already toasted, spread 3 tbsp on a baking sheet and toast at 180°C (350°F) for 4–6 minutes until fragrant (watch to avoid burning). Roughly chop or crush half for texture and leave some whole for crunch. On a warmed serving plate, spoon a thin smear of green chilli-coconut salsa where the fish will sit. Place the rested sea bream on top. Drizzle 1–2 tsp of the panca oil over the fish and around the plate for color and smoky flavor. Scatter the crushed and whole cancha corn over and around the fish. Finish with microgreens or cilantro, a small drizzle of extra virgin olive oil, and lime wedges on the side.

Serve immediately while skin is crisp and salsa is bright.