(Serves two)

Use the ripest tomatoes you can find. This recipe also works well with salmon or trout fillets. The juices in the foil parcel are deliciously fat-free. Serve with plain rice.

• 2 pieces skinless halibut or hoki fillet, about 175g each
• 2 tomatoes, chopped
• 4 spring onions, trimmed and cut on the diagonal
• 1 red chilli, deseeded and shredded
• 1 small carrot, peeled and cut into julienne strips
• juice of 1 lime
• 2 dessertspoons dark soy sauce
• a few sprigs of fresh coriander

Preheat the oven to 230°C. Place each fish fillet on a sheet of kitchen foil and put both on a large baking tray. In a bowl, mix together the tomatoes, spring onions, chilli and carrot, then pile half on top of each fish fillet. Drizzle half the lime juice and soy sauce over each one and wrap each fish fillet in the foil to make a parcel.

Bake on the top shelf of the oven for 15 minutes, or until opaque and cooked through. Serve scattered with the coriander.