Ingredients

4 x 170g (6oz) chunky coley or haddock fillets, fresh or defrosted, skinned
55g (2oz) ready to eat apricots, finely chopped
2 x 5ml spoon (2 teaspoons) fresh chopped coriander
30g (1oz) butter, softened
salt and black pepper
juice and rind of 1 lemon
lemon and lime, to garnish

Serves 4

NUTRITIONAL VALUES PER PORTION (APPROX): 290 Kilocalories; 22g Protein; 3g Carbohydrate; 21g Fat; 2g Fibre.

Method

In a small bowl, mix together the apricots, coriander and butter. Set aside.

Season each fish with salt and pepper and place each fillet onto a lightly greased square of foil 20 x 20cm (8" x 8").

Pour the lemon juice and rind over each fish and close up the foil parcels.

Cook on a prepared barbecue for 3-4 minutes. Unwrap the parcels and divide the apricot mixture evenly over each fish.

Lightly seal and cook for further 2-3 minutes.

Garnish and serve with a potato and pepper salad with plenty of French dressing.

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