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Baked Fish with English Summer Veg


A delicious and simple summer supper or lunch dish. Wrapped in baking paper, this dish steams itself creating a tasty and moist fish dinner, with zero fuss. This recipe uses our newest Yorkshire Rapeseed Oil with Lemon, Garlic, Oregano & Thyme, but would suit many of our other flavoured or natural oils too.

Serves 2


2-3 tbsp Yorkshire Rapeseed Oil with Lemon, Garlic, Oregano & Thyme

2 cod fillets (around 260g), but would work well with salmon too

200g tender stem broccoli

250g on the vine cherry tomatoes

Salt and pepper to season



Lay out two strips of baking paper, large enough to wrap around your ingredients and ensure you can seal them for popping in the oven.

Lay your tender stem broccoli on the base of the paper and drizzle over a little oil and season. Place your cod fillets on top, and your vine tomatoes around the fish. Drizzle over some more of your oil and season again.

Wrap all the ingredients up in the paper so there are no gaps and pop on a baking tray or in a roasting dish. Place in the preheated oven at 190C / 170C Fan / Gas Mark 5, and bake for 25 mins.

Unwrap and plate up, ensuring your fish is cooked through. Drizzle the juices over your dish and finish with a further drizzle of oil.

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