Lots of people say they can’t cook fish; it’s a shame because we really want to eat it at least three times a week. A good tip is to undercook it, especially if it’s in foil, as it will continue to cook once you’ve taken it off the heat. A fillet will take about 2 minutes on each side. You know it’s cooked when you gently poke a knife in and the flesh flakes away. If it’s not cooked, the flesh will hold together and look translucent.                    

Yes, any fish can go in foil (in Masterclass I did snapper in foil). Try lemongrass and ginger or sliced mushies and toasted sesame seeds; basil, olives and tomato; or a bought curry paste smothered all over it before putting it in the foil. Yum.

Janella Purcell