Something I like to do, that we jokingly call 'gastro pub fish and chips' is to do the baked skin-on oven chips with peas (often mushy peas out of a can - but I make sure the brand don't have that nasty blue dye) and white fish fillets (usually cod) baked en papillote with a little fresh garlic, herbs and lemon juice. Really quite nice. Fresh, tasty and healthy.

I also like to do steamed salmon fillets - we get those frozen packs of wild pink salmon that are 'sustainably' fished from the Atlantic, as they're a less fatty species of salmon than our pink salmon. I steam them so that they are 'just' cooked, takes a matter of minutes (you have to be careful not to overcook this kind of salmon, otherwise it become chewy and pretty aweful). Then I might serve those on a bed of watercress, with a *big* pile of spinach (I like home grown spinach beet best, but also use the frozen whole leaf spinach during winter) and some wholewheat noodles on the side. I like to toss a tablespoon of capers over my salmon and lots of black pepper.