1 pack of Rainforest Seafoods basa fillet

Sea salt and freshly ground black pepper  or Simo’s Scotch Bonnet Salt

1 small lime, quartered, to serve

For the salsa:

12 cherry tomatoes, quartered

Small bag callaloo

4 spring onions, trimmed and chopped

2 cloves of garlic, peeled and chopped

1 tsp chopped scotch bonnet (OPTIONAL If you like it spicy!)

3 tbsp extra virgin olive oil

1 tbsp lemon juice

Good pinch of salt

4x 10g butter block

Freshly ground black pepper


Preheat the oven to 350 F

Cut four sheets of greaseproof paper big enough to fold over the fish to make a parcel. Combine all the ingredients for the salsa then divide it evenly underneath each fillet. Add the salt & pepper seasoned fish & the 10gram butter piece on top

Seal up the parcels, place on a baking sheet and cook in the oven for about 15 minutes until the fish is just cooked through.

Drizzle the juice of a lime quarter over each fish just before serving. Serve with some boiled potatoes and a green salad (Optional)!