• 1 kg/2 lb red snapper or other white fish, filleted and

• skinned

• 4 tablespoons lime or lemon juice

• 2 teaspoons salt

• 4 tablespoons olive oil

• 25 g/1 oz fresh breadcrumbs

• 1 garlic clove, crushed

• 6 tablespoons finely chopped coriander leaves

• 1 teaspoon grated lime or lemon rind

• pepper

• warmed tortillas, to serve (optional)

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Method:

1. Rub the fish with half of the lime or lemon juice and 1 teaspoon of the salt and place, skin side down, in a lightly oiled, heavy-based frying pan.

2. Add enough cold water to cover the fish and then simmer gently over a low heat for 5 minutes, turning once or twice during the cooking time.

3. Heat half of the olive oil in another pan. Add the breadcrumbs, garlic, the remaining salt and 4 tablespoons of the coriander.

4. Cook over a low heat, stirring constantly, until the crumbs are golden brown. Spread over the fish and simmer for 7-10 minutes until the fish flakes easily.

5. Blend the remaining lime or lemon juice and oil together and pour over the fish. Cook for 2-3 minutes.

6. Combine the remaining coriander with the grated lime or lemon rind and sprinkle over the fish.

7. Season with pepper and serve hot with warmed tortillas if you want an authentic Mexican touch.