small handful coriander, torn
Β½ lemon, juice only
100g/3Β½oz cooked sweetcorn
1 tsp finely chopped thyme leaves
2–3 tbsp capers
salt and freshly ground black pepper
30g/1oz pine nuts
30g/1oz sultanas
1 tbsp vegetable oil
200g/7oz unsalted butter
4 sea bream fillets