These are so easy and quick to make as well as being tasty & healthy. 4 x 120g (3 block) or 160g (4 block) boneless skinless fish fillets such as gurnard, terakihi, snapper, hoki 2 tablespoons soy sauce (I use salt reduced) 2 teaspoons sesame oil 1 teaspoon sweet chilli sauce 1 clove minced garlic 1 red chilli, finely chopped 2cm piece of ginger, peeled & grated fresh coriander (use the stems and save the leaves for garnish) Preheat the oven to 180C Lay 4 large rectangles of tinfoil on an oven tray and place a fish fillet in the centre of
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