Tandoori Fish Packets

Hands-on time: 10 minutes Makes: 4 servings

The star ingredient in this recipe is tandoori spice blend, a fragrant combo that includes cumin seeds, cinnamon, cloves, ginger and garlic. We love it with tilapia and other kinds of mild fish, which absorb the robust taste without being overwhelmed by it. Steaming the fish in individual packets maintains its flavour and prevents it from drying out.

3 tbsp vegetable oil

1 tbsp tandoori spice blend

2 tsp grated fresh ginger

2 cloves garlic, grated or pressed

4 tilapia fillets (about 680 g total)

500 g yellow-fleshed potatoes (about 2), sliced in ⅛-inch pieces

16 stalks asparagus, trimmed and halved crosswise

1 tsp salt

½ tsp pepper

4 tsp butter

1 lime, cut in wedges

In bowl, stir together 2 tbsp of the oil, the tandoori spice blend, ginger, garlic and 2 tsp water to form paste; cut fish in half crosswise. Rub spice mixture all over fish. Cut four 14- x 10-inch rectangles of parchment paper. Fold each in half crosswise. Trim corners to make half-heart shape; unfold each heart.

Toss potatoes and asparagus with remaining oil, the salt and pepper. Arrange potatoes and asparagus on half of each heart. Top each with 2 pieces of fish and 1 tsp of the butter. Fold over other half of each heart; pleat edge to seal. Twist pointed end to secure.

Transfer packets to large rimmed baking sheet; bake in 425°F oven for 15 minutes. Remove from oven; let stand for 5 minutes. To serve, cut or tear open packets, being careful to avoid steam. Serve with lime wedges.

PER SERVING: about 435 cal, 38 g pro, 21 g total fat (5 g sat. fat), 26 g carb (4 g dietary fibre, 2 g sugar), 95 mg chol, 869 mg sodium, 1,203 mg potassium. % RDI: 6% calcium, 24% iron, 8% vit A, 27% vit C, 55% folate.