Roast Cod With Tropical Fruit Salsa

Light the barbecue.

Whisk the wine, mustard and orange juice in a bowl with salt and pepper to taste. Lay the cod on a large piece of heavy-duty foil and fold up the sides. Brush the fish with oil, then pour over two-thirds of the wine-juice marinade. Seal the foil.

When the grill is hot, set the cod package to cook, allowing 10 to 12 minutes for pieces that are 1-inch thick.

Meanwhile, make the salsa: Pare the peel from the mango and cut the flesh from the pit. Dice the flesh and put it in a bowl.

Halve the papaya and scoop out the seeds with a spoon. Cut away the skin, dice the flesh and add it to the mango. Cut the peel, pith and skin away from the oranges and scoop out the segments. Dice them and add to the other fruit. Pour over the remaining marinade.

Shred the basil leaves, reserving 4 sprigs for garnish. Stir the shredded basil into the salsa, taste and adjust the seasoning.

To finish: Open the cod package and test the fish pieces with a fork - they should just flake easily. Transfer them to warm individual plates, spoon the salsa on the side, and top with a basil sprig.