Preheat the oven to 180 degrees Celsius.
To make the salsa, combine the papaya, beansprouts, cucumber, chilli, mint and coriander in a bowl. Season with salt and pepper and pour over the lime juice. Refrigerate for at least an hour before serving.
Wipe the fillets with a damp paper towel and pat dry. Squeeze a third of the lime juice over the fillets then, using a pastry brush, lightly brush chilli oil over one side of each fillet. Top each fillet with a pinch of chopped coriander before loosely wrapping each in its own sealed foil parcel.
Bake the fish parcels on a baking tray for 15 minutes. Serve the fish on a bed of salsa with a sprig of coriander on top and stir-fried Asian greens on the side.