If a restaurant has been serving fish and seafood since 1928, you don’t really need to know all about the awards it has picked up over the decades -- customer satisfaction says it all. We’re talking about Kailis’ Fish Market Café on the waterfont in Fremantle, just down the road from Perth in Western Australia. It’s an icon eatery when driving around Australia’s South West. Here’s one of the family’s favourite recipes.

Ingredients:   Serves 4
1 large snapper fillet, approximately 800 grams. (You can also use bream or salmon)
4 tablepoons olive oil ( or a mixture of 2 of olive oil and 2 of unsalted butter)
8 tablepoons spring onions, finely sliced
4 tablepoons parsley, finely chopped
4 tablepoons basil, finely chopped
Salt and pepper to taste

The next step
1. Preheat oven to 190C.
2. Cut double thickness of greaseproof paper, large enough to wrap fillet.
3. Season fish on both sides with salt and pepper.
4. Spread a couple of teaspoons of olive oil (or oil and butter mix) on the fillet.
5. Seal the parcel and cook in the preheated oven for 20 minutes.
6. Meanwhile in a saucepan, soften spring onions in remaining olive oil (or oil and butter mix)
7. When the fish is cooked, cut the corner of the greaceproof paper ‘parcel’ with scissors and add the juices to to the spring onions.
8. Stir in remaining herbs and serve with the fillet.

A combination of other herbs can be used for different kinds of fish. Try tarragon, chives, dill, watercress, coriander or (for those who like it hot) fresh chillies.

The friendly ambience at the Kailis restaurant makes the waterfront lunch or dinner in Fremantle a ‘must’ when driving the foodies’ Australia’s South West route