Gordon Ramsay protegee, chef Jason Atherton, explains how to create wonderful gourmet meals on less than a fiver.

Sea bream with tomato and corn salsa Ingredients 4 sea bream fillets (about 160g each), skin on Olive oil Sea salt and black pepper 1 corn-on-the-cob, kernels stripped 3 tomatoes, halved and deseeded 1 avocado, halved, peeled and stoned 1/2 cucumber, trimmed 1/2 yellow pepper, cored and deseeded 1/2 red onion, peeled 1 spring onion, trimmed 1 garlic clove, peeled 1 green chilli, halved and deseeded Juice of 1 lime 4 tbsp olive oil 2 tsp chopped coriander leaves Rocket leaves for garnish Method: Rinse the sea bream, pat dry with kitchen paper and check for small bones, removing any with kitchen tweezers. Lightly score the skin side of the fish fillets, using a sharp knife. Cover and chill.

For the salsa, simmer the corn kernels in a pan of boiling water until tender. Drain, refresh under cold running water and drain well. Tip the corn kernels into a large bowl.

Dice the tomatoes, avocado, cucumber and yellow pepper; finely dice the red onion, spring onion, garlic and chilli. Add to the corn with the lime juice, olive oil and coriander. Toss to combine. Cover and chill for 1 hour.

Brush the fish fillets with olive oil. Heat a griddle pan or the grill to medium-high. When hot, add the fish, skin side down. Cook for 2-3 minutes on each side, depending on thickness, until just cooked through.