The market near where I live has lovely fresh fish, which makes for a great meal. But the thing I find tricky when cooking fish is timings – getting everything on the table at the same time. This recipe combines the oven-baked fish technique from last week (link) with some good, basic, potatoes and veggies.
You will need:
- aluminium foil
- a baking tray
- an oven
- oven gloves
- a sharp knife
- a chopping board
- a saucepan
and the ingredients (for four people):
- 4 fillet(s) of fish
- a little lemon juice
- a pinch of salt
- 4 potatoes
- 4 carrots
- half a head of broccoli
Start by turning on your oven to Gas Mark 4, 180° (160° fan).
Wrap each fillet of fish in foil, with a little lemon juice and salt. Start with oily fish – they take longer to cook. (More detailed instructions here: oven-baked fish) Place the finished fish parcels on a baking tray.
Cut your potatoes into chunks, and your carrots into slices. (You can find more detailed instructions here: potatoes, carrots) Place them in a saucepan, and mostly cover with cold water. Put the lid on, then heat gently on the hob.
If you’re use oily fish, put them in the oven now. (They take about 20-25 minutes to cook.)
While your other vegetables are cooking, cut your broccoli into florets. (More detailed instructions here: broccoli)
If you’re using white fish, put them in the oven now. (They take about 10-15 minutes to cook.)
Five minutes before serving, put your broccoli in with the carrots and potatoes. You can either put it directly in the saucepan (it doesn’t need to be covered by the water), or use a metal sieve inside your saucepan as a steamer.
Make sure to check your fish and vegetables are cooked through before serving!
This meal is a bit harder than the one-pot recipes I’ve written so far, but it’s a great staple meal in our house! You can use a wide variety of fish, and for a bit of vegetable variety try replacing the broccoli with frozen peas or tinned sweetcorn.
How to Chop a Carrot 