fish parcels

This is the easiest way to cook fish. Just let the oven and the steam inside the parcels do the job for you. You can make the parcels as big or small as you like, using different types of vegetables or fish. Serves 4

4 fish fillets — any type is good
2.5cm piece of ginger, peeled and finely chopped
4 cloves of garlic, finely chopped
1 medium red chilli, deseeded and finely chopped
Juice of 1 large lime (or more if you like it extra zesty)
200g tenderstem broccoli
200g mangetout
4-6 tbsp tamari sauce or soy sauce

Heat the oven to 180C (non-fan 200C). To make 4 individual fish parcels, lay each fillet on a piece of tinfoil. Evenly spread the ginger, garlic, chilli and lime juice over the fillets. Lay the broccoli and mangetout evenly over the fish, then pour the tamari, or soy, sauce over the vegetables.

Now gather up the edges of the foil and seal them together to make a package. The fish and vegetables will steam in their own juices, so make sure there is enough "steaming" space at the top of your parcel. The foil should be tightly closed with no gaps.

Put the fish parcels in a baking tin and cook in the oven for 15-25 minutes. The timing may need adjusting slightly, depending on the thickness and the type of fish you use.

Check if it is done after about 15 minutes. If not, reclose the package and steam for another 5 minutes, or until cooked through.

Serve with stir-fried vegetables and a small portion of brown basmati rice or wild rice.