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Don’t waste the other half of your immunity-boosting orange – grill it. Lightly oil the cut side and place it face-down over a direct heat. The flames will intensify the sweetness of the juice, which you can then squeeze over the cooked fish with a flourish.

Sizzle up some ginger oil. Warm a glug of vegetable oil in a pan over a medium heat. Add six large ginger slices – a proven anti-inflammatory – and cook for 10 minutes. Discard the ginger and allow the oil to cool. Spoon over the fish a health and flavour power-up.

Marinate the red snapper in advance for a more nuanced taste, even if it’s just in oil, salt and pepper. But if you’re fishing for compliments, you can also add minced garlic, fresh orange juice and thin slices of metabolism-spiking chilli peppers.