Instructions

Preheat the oven to 200 °C or set the barbecue to medium heat.
Soften the banana leaves over a flame or in hot water for a few seconds to make them pliable.
Thinly slice the onion, garlic and tomatoes, and chop the coriander.
Place a fish fillet in the centre of each leaf, season with salt and pepper, then drizzle with oil and lime juice.
Top each fillet with onion, garlic, tomato, coriander and lime slices.
Fold the leaf into a parcel and secure it with a toothpick or string.
Bake or grill for 20 to 25 minutes, until the flesh flakes easily. Open the parcels at the table.

Oven version. If you don't have banana leaves, use baking paper; the flavour will be a little different but the fish stays moist.

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