1.

Drain the pineapple and reserve the juice. In a small bowl mix together the spring onion, ham, pineapple and lemon juice.

2.

Lay the fillets onto a board, skinned side uppermost and season.Place a spoonful of filling on each fillet, fold in half and arrange in a suitable dish with the thickest part towards the edge of the dish.

3.

Sprinkle over any remaining filling and pour over the reserved juice.

4.

Cover and cook on HIGH for 4-4 1/2 minutes. Leave to stand for 2 minutes

5.

Season and serve with new potatoes and sweetcorn.