David Herbert’s baked snapper with grapefruit, cucumber, tomato lime and mango chutney

What’s for dinner tonight? Try this easy whole-fish dish with grapefruit, cucumber, tomato, lime and mango chutney.

Baked fish served with a grapefruit and lime salsa makes an interesting and delicious change from the classic fish with lemon combination.

I have used plate-sized snapper, but you could use bream or a large (1.5kg) snapper. A large snapper would take about 30 minutes to cook.

1 pink/ red flesh grapefruit | 1 Lebanese cucumber, deseeded and finely diced | 1 green chilli, finely chopped | 20 cherry tomatoes, quartered | Juice and finely grated zest 1 lime | 2 teaspoons freshly grated ginger | 3-4 tablespoons olive oil | 3 heaped tablespoons mango chutney | Handful chopped coriander