BAKE FISH FILLETS RECIPES

1. Preheat the oven to 200ºC/400ºF/gas 6.
2. Scrub the potatoes clean, halving any larger ones, then cook in a pan of boiling salted water over a medium-high heat for 10 to 12 minutes, or until cooked through.
3. Trim the green beans and add to the pan for the final 2 minutes. Pick the basil leaves.
4. Drain the veg and tip into a large bowl. Halve and add the tomatoes, then destone and add the olives along with half the basil leaves.
5. Add ½ a tablespoon of olive oil, toss together and tip into a roasting tray. Shake into an even layer and season with sea salt and black pepper.
6. Place the salmon fillets into the bowl, add ½ a tablespoon of olive oil, and squeeze in the juice of ½ a lemon. Season lightly and toss to coat.
7. Lay the salmon fillets on top of the vegetables, skin-side up. Slice off 4 rounds of lemon and lay on top of the fillets, then roast for 10 minutes, or until cooked through.
8. To make the basil & mustard yoghurt, bash the remaining basil leaves in a pestle and mortar with a pinch of sea salt. Peel and add the garlic and bash again.
9. Scrape the mixture into a bowl and add the mustard, 4 tablespoons of Greek yoghurt and the remaining lemon juice. Add 1 tablespoon of extra virgin olive oil, mix well, season to taste and serve with the salmon traybake.

1. Preheat the oven to 190°C/375°F/gas 5.
2. Scrub the sweet potato, then slice into thin rounds. Arrange the slices, overlapping, in a large roasting tin.
3. Bruise the lemongrass, then finely chop the tender parts. Peel and finely chop the ginger and garlic. Finely slice the chilli.
4. Mix the sesame oil, stock, coconut milk and two-thirds each of the lemongrass, ginger and garlic. Pour over the potatoes, tuck in the lime leaves (or squeeze the juice on top and scatter over the zest) and sprinkle over the chilli.
5. Roast for 20 to 25 minutes, or until the potatoes are done. About 8 to 10 minutes before the cooking time is up, sit the fish on the potatoes and top with the rest of the lemongrass, ginger and garlic.
6. When the fish is just cooked, drizzle with soy sauce, if you like. Delicious served with green beans and mangetout.

1. Preheat the oven to 200ºC/400ºF/gas 6.
2. Scrub the potatoes clean, halving any larger ones, then cook in a pan of boiling salted water over a medium-high heat for 10 to 12 minutes, or until cooked through.
3. Trim the green beans and add to the pan for the final 2 minutes. Pick the basil leaves.
4. Drain the veg and tip into a large bowl. Halve and add the tomatoes, then destone and add the olives along with half the basil leaves.
5. Add ½ a tablespoon of olive oil, toss together and tip into a roasting tray. Shake into an even layer and season with sea salt and black pepper.
6. Place the salmon fillets into the bowl, add ½ a tablespoon of olive oil, and squeeze in the juice of ½ a lemon. Season lightly and toss to coat.
7. Lay the salmon fillets on top of the vegetables, skin-side up. Slice off 4 rounds of lemon and lay on top of the fillets, then roast for 10 minutes, or until cooked through.
8. To make the basil & mustard yoghurt, bash the remaining basil leaves in a pestle and mortar with a pinch of sea salt. Peel and add the garlic and bash again.
9. Scrape the mixture into a bowl and add the mustard, 4 tablespoons of Greek yoghurt and the remaining lemon juice. Add 1 tablespoon of extra virgin olive oil, mix well, season to taste and serve with the salmon traybake.

1. Preheat the oven to 190°C/375°F/gas 5.
2. Scrub the sweet potato, then slice into thin rounds. Arrange the slices, overlapping, in a large roasting tin.
3. Bruise the lemongrass, then finely chop the tender parts. Peel and finely chop the ginger and garlic. Finely slice the chilli.
4. Mix the sesame oil, stock, coconut milk and two-thirds each of the lemongrass, ginger and garlic. Pour over the potatoes, tuck in the lime leaves (or squeeze the juice on top and scatter over the zest) and sprinkle over the chilli.
5. Roast for 20 to 25 minutes, or until the potatoes are done. About 8 to 10 minutes before the cooking time is up, sit the fish on the potatoes and top with the rest of the lemongrass, ginger and garlic.
6. When the fish is just cooked, drizzle with soy sauce, if you like. Delicious served with green beans and mangetout.

Mix the yogurt and harissa paste together. Add the fish to the mixture and make sure each piece is fully coated. Leave in the fridge.

Preheat the oven to 200°C/fan 180°C/gas mark 6. In a large roasting dish, toss the peppers, onions and tomatoes in the garlic, oil and bay leaves. Roast for about 15mins – or until the peppers are soft.

Nestle the fish into the roasting vegetables and cook for a further 15 minutes. Add a bit more of the yogurt and harrisa marinade to the fish if you like extra heat.

Microwave the grain pouch for 2 minutes and serve with the fish and vegetables. Garnish with the basil leaves.

Mix the yogurt and harissa paste together. Add the fish to the mixture and make sure each piece is fully coated. Leave in the fridge.

Preheat the oven to 200°C/fan 180°C/gas mark 6. In a large roasting dish, toss the peppers, onions and tomatoes in the garlic, oil and bay leaves. Roast for about 15mins – or until the peppers are soft.

Nestle the fish into the roasting vegetables and cook for a further 15 minutes. Add a bit more of the yogurt and harrisa marinade to the fish if you like extra heat.

Microwave the grain pouch for 2 minutes and serve with the fish and vegetables. Garnish with the basil leaves.