Steamed snapper parcels with chilli and lime butter

1.Preheat oven to 200°C.

2.Make a salsa by mixing tomatoes, cumin, dried chilli, coriander, lemon juice and zest with red onion and capsicum in a bowl. Mix in olive oil and white wine then season to taste.

3.Place a tinfoil square on a chopping board (the foil must be at least 3 times bigger than the fish). Put a snapper fillet in the middle of the foil, then spoon a quarter of the salsa on top followed by a knob of butter. Gently close foil by bringing ends together and pressing the corners. Repeat with remaining fillets. Place parcels on an oven tray and bake for around 12-15 minutes, or until just cooked. Serve with rice, if you wish, and a squeeze of lime.