1 bunch of spring onions, finely chopped
4 fillets of snapper or other firm white fish
1 small knob ginger, peeled and thinly sliced
Salt and pepper
6 PEPPADEW® peppers, diced
4 Tbsp olive oil
Chopped fresh garden herbs, including parsley and dill
Generous splash of white wine per parcel
Have ready four pieces of foil, each large enough to wrap a fish fillet. Mix the spring onions and ginger with ¾ of the PEPPADEW® peppers and half of the herbs and make a bed for each of the fish fillets on a piece of foil. Put the fish on top and season with salt and pepper.
Raise the sides of each piece of foil so liquid can be added safely. Pour 1 Tbsp of oil over each piece of meat. Add the white wine and sprinkle the remaining herbs and PEPPADEW® peppers on top. Close the parcels to make four neat packages. Cook on the grill for 10 minutes. Open the parcels, check that the fish is cooked through (it should be opaque and should flake easily when tested with the point of a knife) and serve.