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Method

1. Soak the sultanas in boiling water for 2 hours, and then strain and set aside.

2. Bring the butter to the boil in a large saucepan and add the pine nuts. Cook in the butter until golden, then remove from the heat. Add the lemon juice, sweetcorn, sultanas, capers and thyme. Set aside to keep warm.

3. Heat the oil in a heavy-based frying pan over a medium heat. Season the sea bream with salt and pepper, then place in the pan, skin-side down. Cook for 5–6 minutes, then turn over and cook for a further minute.

4. To serve, transfer the sea bream fillets to four plates, spoon the sweetcorn dressing around it and scatter with the coriander.