Pre-heat the oven to 200 deg Celsius

Lay a sheet of baking paper on a baking tray and grease it lightly with olive oil

Lay the whole fish fillet on the baking sheet and rub the fish generously with the rest of the olive oil

Season with salt and pepper

I like to use Masterfoods Garlic Pepper whenever a recipe calls for salt and pepper

Place the fish in an oven pre-heated to 200 deg Celsius for 15-20 minutes until fish is cooked

Do not overcook the fish

The standard, fan-forced or grill functions of the oven may be used

While the fish is cooking, lightly peel a piece of cucumber

About 150g large

Leave some skin on for a prettier appearance

Cut the cucumber into strips and trim off the seeds

Retain the crunchy parts

Dice the cucumber strips

Set aside the cucumber dices in a bowl

Use only sun-dried tomatoes that are soaked in oil

Remove the tomatoes from the jar and drain the excess oil

Cut the tomatoes into small pieces

Add the tomatoes to the cucumber

Stack 5 leaves of mint or basil together

Roll up the stack of leaves

Using a pair of kitchen scissors, cut the herbs into fine strips

Add them to the tomato mixture

Add salt and pepper to taste, 1/2 teaspoon of sugar, 1 teaspoon of extra virgin olive oil, 1/2 teaspoon of balsamic vinegar and 1 teaspoon of toasted sesame seeds

Stir the tomato relish mixture well to combine

Remove the fish from the oven

Cut into servicing portions and place the relish on the top of the each fish fillet

Garnish with sprigs of mint or basil