Chimichurri Fish Tacos

Heat the oven to 180°C. Cut the fillets into rectangular chunks about 7cm x 6cm. Roughly chop the coriander for the fish and cut the lime into thin slices.

Spread a large square of foil onto your work surface – it needs to be large enough that it will encase the fish when wrapped. Place the fish in the middle of the foil, season with a pinch of salt, sprinkle with the chopped coriander and add a slice of lime on top. Seal the foil loosely around the fish, leaving enough space for it to steam, then scrunch the edges to seal together. Transfer to the oven and cook for 8-10 mins until flaking apart.

Meanwhile, prepare the chimichurri. Put the coriander, parsley, garlic, chilli, oil and vinegar into a blender and blitz until everything has broken down. Divide the chimichurri between two bowls.

Cut the cherry tomatoes in half and thirds (the different sizes add to the dish). Crush the pistachios using a tea towel and the back of a rolling pin. Add the cherry tomatoes and pistachios, reserving a small amount of nuts for garnish, to one of the chimichurri bowls and stir well.

Warm the tacos following pack instructions. To assemble, first add a spoon of plain chimichurri to a taco, followed by the cooked fish, tomato chimichurri and, finally, leftover pistachios. If you like a bit of extra heat, which is my preference, add some hot sauce and sliced chillies, too.