Fish with mango/chili.

S4

4 fish fillets, about 150g each
4 cloves of garlic
4 slices of lime or lemon
4 sprigs of thyme
4 sprigs of rosemary
kosher salt
crushed black pepper

rub the salt and pepper onto the fish and let it rest for 15 min. Snap the fillet in two.
One one half place onesprig of thyme and one of rosemary, one clove of garlic and one slice of lime or lemon. Place on a oiled oven pan.
Throw into a hot really hot oven and let it bake till done.
Serve with a mango chili salad and some green on the side.

drink: a decent chenin blanc