Serves 4 4 whole fish (such as sea bream or red mullet), gutted, scaled and sharp fins removed 2 limes, cut into wedges, to serve
For the jerk marinade
1tbsp allspice berries 1tbsp black peppercorns 2 bay leaves A large pinch of ground cloves ½tbsp muscovado sugar 2tbsp runny honey 1tbsp fresh thyme, chopped A few sprigs fresh coriander, chopped 2 fresh Scotch bonnet chillies, finely chopped 2 cloves garlic, finely chopped 3cm (1¼in) piece fresh ginger, peeled and finely chopped 2 spring onions, finely sliced Zest of 1 lime Olive oil 2tbsp golden rum (optional)
For the corn salsa
3 fresh corn on the cob 1 ripe mango, peeled and chopped 4 spring onions, finely sliced ½ a bunch fresh coriander, chopped 2 tomatoes, chopped Zest and juice of 2 limes Lay the fish in a shallow oven dish, make 3 slashes in the flesh on each side of each one and set aside.
For the marinade, pound the allspice berries, peppercorns and bay leaves in a pestle and mortar until fine. Mix in the cloves, sugar and honey, add the herbs, chillies, garlic and ginger and bash it all together. Tip into a jug, add the chopped green tops of the spring onions, the lime zest, a drizzle of oil, a pinch of salt and the rum if using. Mix well. Pour the marinade over the fish and massage it in. Leave to marinate in the fridge for at least 1 hour.
Meanwhile, prepare the salsa. Heat a griddle pan until searing hot and cook the corn for 5-10 minutes, turning every minute or two until the corn is evenly charred. Set aside until cool enough to handle, then carefully remove the kernels from the husk with a sharp knife. Add the kernels to a serving bowl with the mango, spring onions, coriander and tomatoes. Season to taste, add the lime juice and zest, a little olive oil and toss. Preheat the oven to 220°C/gas 7. Place the fish in the preheated oven and bake for 15-20 minutes, until slightly charred and cooked. Serve each fish whole with the salsa and the lime wedges.