Prep time: 5 minutes
Cooking time: 10-15 minutes
Total time: 15-20 minutes
Preheat the oven to 180/350/gas 4.
Line a baking tray with baking parchment. Place the fish fillets on the baking paper. Season well with Maldon sea salt, freshly ground pepper and drizzle over the oil and lemon juice.
Bake for 10-15 minutes until the fish is completely opaque and firm to the touch. If the are any bones then now is the best time to remove them.
Serve with potato wedges and peas.
Here I made a roasted garlic sauce for potato wedges by roasting a whole bulb of garlic while I roasted the wedges. I squeezed out 3 garlic cloves and added them to 2 tablespoons of mayonnaise and 3 tablespoons of Greek yogurt. Delicious and the perfect accompaniment to the creamy buttery white fish! “