Simply baked white fish



Serves 2


  • 2 fillets of white fish, skin on or off. Here I used ling which is a cheap and chunky white fish from the cod family, but you could use cod, haddock or pollock as an alternative
  • Drizzle of rapeseed oil
  • Juice of 1/4 lemon
  • Maldon sea salt
  • Freshly ground black pepper
  • Baking paper


Prep time: 5 minutes
Cooking time: 10-15 minutes
Total time: 15-20 minutes

Simply baked white fish

Baking white fish is a simple method which is often over looked. Line a tray with baking paper, pop the fish on, drizzle over some oil, lemon juice, white wine if you fancy it and season well and bake it for 10-15 minutes. Yes, it really is that simple! Cooking the fish this way enhances its flavour, texture and purity. For me, it’s a cooking method I return to time and time again – and I hope this will encourage you to do the same.


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 accompanimentΒ to the creamy buttery white fish! “

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