How to Make Friday Fish Supper

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.

Photograph of three foil 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.

Photograph of a saucepan half-filled with carrots and potatoes; water covers most of the vegetables but some are still poking up above the water line

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.

Photograph of a saucepan (containing carrots and potatoes) with a metal sieve full of broccoli inside
If you line up the handle of your sieve with the handle of the saucepan, you’re less likely to knock it over

Make sure to check your fish and vegetables are cooked through before serving!

Photograph of a piece of smoked haddock; boiled potatoes, carrots, and broccoli; and fried leek and pepper on a white plate
My family loves veggies, so I added some fried peppers and leeks to this dish!

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.

If you make fish supper with this recipe, I’d love to see a picture of your finished dish!

How to Oven-Bake Fish

Fish is a great source of protein and essential oils. It’s also fairly easy to tell when it’s cooked – the flesh goes from being translucent (mostly see-through) to opaque.

Fish is one of my favourite foods, but it can be dry and tough when over-cooked. That’s why I like this technique; it gently steams the fish and gives you a bit of leeway in cooking times. The fancy name for this technique is cooking en papillote, which is just French for in parchment. I usually use foil though.

You will need:

  • aluminium foil
  • a baking tray
  • an oven
  • oven gloves

and the ingredients:

  • 1 fillet of fish per person
  • a little lemon juice
  • a pinch of salt

Start by turning on your oven to Gas Mark 4, 180° (160° fan).

Cut pieces of aluminium foil to size. It needs to be big enough to go around your fillet; I find that a square about half the width of the roll fits most pieces of fish.

hand drawing of a square of aluminium foil

Put your fish in the middle of the foil, and add a little sprinkle of lemon juice and salt.

hand drawing of a piece of salmon sitting in the middle of a square of aluminium foil

Fold the foil up around the edges of the fish, leaving space around the edges and sides, and roughly pinch it together at the top. The aim here is to make a little fish parcel that can fill up with steam, but it needs to let some of the steam escape so that it doesn’t burst.

hand drawing of a piece of salmon sitting inside an aluminium foil parcel



Place your foil parcel(s) on a baking tray and bake in the oven. Oily fish like salmon will take 20-25 minutes, while white fish like cod take only 10-15 minutes to cook.


After the cooking time has passed, open the fish parcel and check that the fish is cooked through. (Be careful – it’s hot!)


photograph of a cooked salmon fillet, served with sweet potato wedges and stir-fried vegetables
Sweet potato wedges and a rainbow of vegetables are delicious with fish!

You can try out a lot of different flavours in these little fish parcels, which makes them really versatile! Why not try adding some herbs like parsley or lemongrass, or spice it up with a pinch of chilli. You could also replace the lemon juice with vinegar for a different twist.

Remember to wash up and then reuse or recycle your aluminium foil!