The idea of cooking fish in sealed parcels of kitchen foil (aluminium foil) is not a new one, but it is a very effective way of preparing fish without overcooking, while being able to add various interesting flavours.
Here's a favourite of mine, which can be prepared with almost any white fish, as well as salmon fillets or even tuna. This works best with boneless fillets, with the skin left on. Most recently, I've been making this with Halibut, which is particularly good.
Wash and trim the fish fillets as necessary. Add a little salt to the skin side only. Rip off large pieces of foil, and form into open-topped cartons. Arrange in a large baking tray. Put a splash of good-quality olive oil into each parcel.
Add a fish fillet to each parcel, skin side down. Then add some finely-chopped fresh root ginger, some finely-chopped spring onions, a few thin slices of hot pepper, the juice of half a lemon, and a little freshly-ground black pepper. Garnish each fish with a slice of lemon.
Seal up each parcel. Stick in a pre-heated oven at 200 Celcius (Gas Mark 6) for about 12 minutes - you may need to vary this depending on the thickness of the fish.
To serve, open each parcel and slide the fish onto a plate, adding some or all of the juices. I like to serve this with a mixed green salad, served in a separate bowl, and a few boiled new potatoes flavoured with either saffron or cardamon.