30 ml olive oil

1 onion, thinly sliced

1 garlic clove, finely chopped

2 peppers, 1 green and 1 red, seeded and cut into thin strips

225g tomatoes, coarsely chopped

15ml chopped mint

30ml chopped fresh marjoram or

2.5ml oregano

salt and pepper

4 skinless fish fillets, such as brill, beam or trout

115g feta cheese, crumbled

Preheat a 180 degrees Celsius/Gas 4 oven.

Heat the oil in a frying pan and cook the onion, Stirring occasionally, for 3-5 minutes or until soft. Add the garlic and peppers and fry until tender but not browned. Stir in the tomatoes and herbs. Season with salt and pepper. Remove from the heat.

Cut 4 rounds of greaseproof paper, baking parchment or foil, each the size to wrap a fillet comfortably.

Put a spoonful of the pepper mixture on one half of each piece of paper or foil and set a fish fillet on top. Spoon some of the remaining pepper mixture over each portion of fish.

Scatter the cheese on top.

Fold the paper or foil over the fish and fold the edges over several times to seal. Set the parcels on a baking sheet.

Bake for 20-30 minutes or until the fish is cooked. If you used paper, you can serve the fish in the parcels, but remove fish from foil for serving.