Step 1

Preheat oven to 180°C. spray four 30cm pieces of foil with olive oil spray. Top with fish and ginger. Season with pepper. Fold in the sides and wrap to enclose. Place on a baking tray. Bake for 10-12 minutes or until just cooked.

Step 2

Meanwhile, place the noodles in a large heatproof bowl. Cover with boiling water. Set aside for 5 minutes or until tender. Drain and return to the bowl. Add 1 teaspoon of oil and toss to combine.

Step 3

Combine the bean sprouts, capsicum, basil and coriander in a large bowl. Place the sherry, soy sauce, sugar and remaining oil in a small bowl and stir until the sugar dissolves.

Step 4

Divide the noodles among serving plates. Top with the herb salad and drizzle over the dressing. Top with the fish. Serve with lime wedges.