Tender fillets of fish combined with chopped tomatoes, fresh mint and Vietnamese-style seasonings then baked in foil to infuse the flavors.

2 tomatoes—diced
2 tablespoons fish sauce
1 tablespoon lemon juice
1 teaspoon sesame oil
2 teaspoons finely grated fresh ginger
1 clove garlic—finely choped
1 tablespoon finely chopped fresh mint
½ teaspoon superfine (caster) sugar
¼ teaspoon black pepper
2 x 6 oz (180g) fillets firm white fish
2 x square pieces of aluminum foil
1 carrot—julienned


PREHEAT the oven to 225°C/440°F. MIX together the tomatoes, fish sauce, lemon juice, sesame oil, ginger, garlic, mint, sugar and pepper in a bowl until well combined. PLACE a fish fillet in the center of each piece of foil and arrange the carrot on top. SPOON equal amounts of the tomato mixture over each. FOLD the foil over the fish and vegetables and seal the foil parcels tightly (folding the edges together so no steam can escape). COOK the parcels on the oven rack for 15 minutes. TRANSFER the fish, vegetables and sauce from the foil packets to serving plates and accompany with rice.

Tip: Be careful when opening the packets—the steam is very hot. These foil parcels can be prepared in advance and left to marinate in the fridge until you're ready to cook.

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