Ingredients
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
Directions
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)!