Method
Prep:10min  ›  Cook:20min  ›  Ready in:30min 

1. Prepare the parcels: Preheat the oven to 200°C (180°C fan oven), gas 6. Cut two pieces of foil, each large enough to enclose a piece of monkfish. Brush the foil with a little of the oil.
2. Flavour the fish: If there is any black membrane remaining on the monkfish fillets, insert a sharp knife underneath it and cut it away. Put one fillet on each piece of foil. Make small cuts all over the fish. Push the pieces of garlic and small sprigs of rosemary into the slits in the fish.
3. Add lime: Grate the zest from the lime over the fish. Trim off the ends of the lime, then cut it into four thick slices. Squeeze a few drops of juice from the lime slices over the fish, then lay the slices on top of the fillets. Dot with the butter and season to taste.
4. Seal the parcels: Put the tomatoes, cut side up, alongside the fish. Fold up the foil to enclose the fish and tomatoes completely and seal the edges.
5. Cook and serve: Put the parcels on a baking tray and bake for 10 minutes. Open the foil and bake for a further 10 minutes or until the fish is opaque and cooked through. Test with the point of a knife. Cut each piece of fish in half and transfer to plates with the tomatoes. Pour over the juices from the parcels and serve immediately.

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For monkfish, use hake or salmon.

…more ideas

*Monkfish and pepper kebabs: Cut 500g monkfish into bite-sized chunks. Cut 4 red peppers into chunks. Thread the chunks of fish and pepper and 4 halved tomatoes on to four metal skewers. Put on greased foil on a baking tray. Sprinkle with the garlic, rosemary, lime zest and seasoning as for the basic recipe. Top with the lime slices and dot with the butter. Fold up the edges of the foil to catch the juices but do not enclose the kebabs completely. Bake for 15-20 minutes, as for the basic recipe, or until the fish and peppers are cooked and lightly browned in places. *Halibut with ginger and paprika: Cut 500g boneless halibut steak into four equal portions, placing two on each piece of foil as the basic recipe (or wrap in individual foil parcels if you prefer). Soften 25g butter and beat with 1 tsp grated fresh root ginger, a good pinch of dried thyme and 4 tbsp chopped fresh parsley. Dot this flavoured butter over the fish, season to taste and sprinkle with a good pinch of ground paprika. Wrap and bake as for the basic recipe.