This is just a suggestion: any fillet will do, e.g. pollock or plaice, the juice of the lemon can be swapped for white wine, and pesto for herbs (bay leaves, lemon thyme, parsley or dill for example) with a little olive oil.

For each person:


  • 1 salmon fillet (~200g)
  • 1 handful of fast-to-cook assorted vegetables (I like cherry tomatoes, spinach, sliced sweet peppers and sweetcorn)
  • 1/2 a lemon’s juice
  • a pinch of salt and pepper
  • 1 generous tsp of pesto


  1. Preheat an oven to 200C/400F.
  2. Season the salmon with salt and pepper.
  3. Take a 1 meter long piece of tinfoil, fold to make double thickness, then fold again. Seal up two of the three edges (the sides) that are open, then place all the ingredients inside.
  4. Close up the final foil edge (the top), to make a parcel. Repeat the above steps to make additional salmon fillet parcels. Place foil parcels in baking tray and bake in preheated oven of 200C (400F) for about 25 minutes.

I found about this way of cooking fish (although it works well for lean meats too (like chicken) while I was at university; a flatmate noticed that I was able to cook a meal with practically no prep nor washing up (and quickly too) while hers would take a lot more time and effort!