HERB-CRUSTED SNAPPER WITH MANGO SALAD AND GARLIC-LIME BREAD

Preparation time 10 mins Cooking time 20 mins Serves 4

1 bunch parsley leaves, finely chopped

1 bunch oregano leaves, finely chopped

6 cloves garlic, finely chopped

1/2 tsp ground cumin

1/2 tsp chilli flakes

1/2 cup extra virgin olive oil

2 tsp red wine vinegar

Sea-salt flakes and freshly ground black pepper, to season

750g boneless snapper fillet, skin off Banana leaves (from Asian grocers)

Finely grated zest and juice of 2 limes

8 small tortillas

4 cups mixed baby leaves

2 Lebanese cucumbers, seeded and finely sliced

1/2 cup roasted cashews, chopped 2 Tbsp fried shallots

2 mangoes, seeded and diced Lime cheeks, to serve

STEP 1 Combine herbs, half of the garlic, spices, half of the oil and vinegar in a bowl. Season. Set herb sauce aside for 5 minutes.

STEP 2 Divide fish into 4 even portions, placing each on a large piece of banana leaf (or use foil). Spoon herb sauce over, wrap securely, then cook in a moderate barbecue or 160°C fan-forced oven (180°C conventional) for 20 minutes.

STEP 3 Meanwhile, mix remaining garlic and oil with zest and juice, then season. Brush onto tortillas and pop in oven with fish for the final 5 minutes.

STEP 4 Combine leaves, cucumber, chopped cashews, shallots and mango in a bowl. Unwrap fish and serve with salad, tortillas and lime cheeks.