Oven Baked Angelfish

So although Saturday nights are my red meat nights, I'm banned for a month while my body works out some nasty bacteria. What better than Angelfish!

You will need:

Angelfish Fillets
Apricot Jam
Sage Leaves (dill is the usual herb for this dish, but there's no dill in my kitchen windowsill at the moment)
Fresh Garlic
Butter
Salt/Pepper
Fresh lemons
Heavy Duty Foil

You don't need to make a lot of marinade else you'll destroy the flavour of the fish. This is just for a light brushing over the fillets, so make as much as you'll need for however many fillets you have.
A blob of butter, a blob of apricot jam, (put in in the microwave for a few seconds to soften up, it makes it easier to brush on the fish)
Chop a few cloves of garlic and your herb leaves and mix that all together with the jam and butter.

Take a moerse long piece of heavy duty foil and fold it double on a baking sheet.
Place your fillets on the foil in the centre (I rub the bottom with a bit of butter so the skin doesn't stick - not that it should but just in case)
Brush your basting on the fish, season with salt and freshly ground black pepper
* If you haven't made enough basting, it's ok.. it's quick and easy enough to make a little more

Fold the foil in without the top of the foil touching the fish, so you're making a foil oven so to speak
If you haven't made the foil long enough, take extra foil for the middle and dome it out by pinching in the sides.

Bake for 10 minutes in a preheated oven. (180degrees)
Take the top of the foil off and grill for a few minutes to give it some colour
This fish cooks very fast so be careful, over cooked dried out Angelfish don't taste too good.

Once it's out the oven and on your plate - a good squeeze of a fresh lemon (it's a good counter flavour against the sweetness of the jam)
TIP: jab the segments with a sharp knife before squeezing - the juice releases easier

Calories based on a 150g fillet of fish - 300Cals