A lighter, everyday take on a british classic: crisp-topped baked fish, rosemary wedges and simple greens. All the comfort, none of the fuss or guilt.

Serves: 2, ~550–650 kcal per portion (depending on oil and fish)
Approx. cooking time: 35–40 minutes

Ingredients

For the wedges
3–4 medium potatoes, cut into wedges
1 tbsp olive oil
1 tsp dried rosemary (or a small sprig fresh)
salt

For the fish
2 salmon fillets (or other white fish)
30 g breadcrumbs
1–2 tsp beer (optional, just enough to lightly moisten)
1 tsp olive oil
salt and black pepper

For the greens
150–200 g green vegetables (peas, tenderstem broccoli, or a mix)
1 tsp olive oil
small clove garlic, very finely minced (optional, to taste)
salt

Method

1. Cook the wedges

Preheat the oven to 200°C (fan 180°C).

Toss the potato wedges with olive oil, rosemary and salt.
Spread onto a baking tray in a single layer.

Roast for 30–35 minutes, turning once, until golden and cooked through.

2. Prepare the fish

In a small bowl, mix the breadcrumbs with a tiny splash of beer — just enough to slightly dampen them (not wet).

Place the fish on a lined tray, season lightly, and press the breadcrumb mixture on top.
Drizzle with a little olive oil.

Bake in the oven for 12–15 minutes, depending on thickness, until the fish is just cooked through and the topping is lightly crisp.

3. Cook the greens

Heat the olive oil in a pan over medium heat.

Add the greens and cook until just tender.
Stir in the garlic (if using) and cook briefly, just until softened.
Season with salt.

4. Serve!

Plate the fish with the wedges and greens.

Tips & Substitutions

You can use any fish here: salmon, cod, haddock, or even frozen fillets. Just adjust cooking time depending on thickness.

If you want to go a step further, briefly sear the fish in a hot pan before baking. This adds a little extra depth but isn’t essential.

Wedges keep things simple, but this also works well with mashed potatoes

The recipe uses peas and broccoli, but you can swap for: green beans, leeks, spring onions, edamame. Use what you have!