James Tanner cooks barbecue foil-wrapped fish parcels with soy and spring onion on Lorraine that is an ideal dish for a summer supper.

The ingredients are: Juice of 6 oranges, plus the zest of 2, 2 tbsp of dark soy sauce, 2 red chillies, 6 spring onions, trimmed and sliced, 4 x 100g white fish fillets with skin on, Olive oil for brushing and Crushed sea salt and freshly ground black pepper.

To prepare the dish, pour the orange juice into a bowl with the zest and soy sauce. Add the chopped chillies and spring onion and stir together.

Lay four double-layer 30cm squares of foil over four shallow bowls and push down into bowls. Season the fish with crushed sea salt and freshly ground black pepper.

Place one fillet of fish in the middle of each square of indented foil. Pour the orange mixture over each piece of fish. Gather up the corners of each foil square and crimp together to form a rough pyramid shape.

Heat the barbecue to a medium heat then brush the base of the foil pyramids with oil. Place the foil pyramids onto the barbecue bars or flat plate and cook for 6 minutes until the pyramids are puffed up and you can hear the contents simmering.

Carefully remove. To serve, rip open the foil pyramids and release the aroma Serve with simple warm rice.