Fish with mango salsa

What you need

• 2 mangoes, peeled
• 1 continental cucumber, halved, deseeded
• Half a Spanish onion, diced
• 2 minicaps diced (or one small capsicum)
• 4 (700g) white fleshed fish fillets, skin on (like snapper, blue-eye, barramundi)
• 3 limes
• 2 tablespoons olive oil
• 1 teaspoon caster sugar
• 1/2 cup flat-leaf parsley, chopped
• mixed salad leaves, or rice to serve

What To Do

1. Cut mango flesh into 1 1/2cm cubes. Place into a bowl. Cut cucumber into 1 1/2cm cubes. Add diced onion and minicaps to mango. Cover and refrigerate until ready to serve
2. Thinly slice 2 limes. Cut 4 large squares of baking paper. Arrange lime slices down the centre of each sheet of paper. Place fish, skin-side down, onto lime slices. Season with salt and pepper. Wrap fish tightly in baking paper.
3. Place into medium oven for 10 minutes, or until fish flakes when tested with a fork.
4. Meanwhile, juice remaining lime. Combine juice, oil, sugar, parsley, and salt and pepper in a screw-top jar. Shake well to combine. Pour over mango mixture. Toss gently to combine. Arrange fish on serving plates. Spoon over salsa. Serve with salad or rice