I'm not that adventurous with white fish but the recipe I saw Hugh Fearnley-Whittingstall do on the telly (for a bunch of students who couldn't afford chippie fish and chips) has never let me down. It's always a bit of a bugger getting the exact timing exactly right so take my timing as an extreme approximation, depending on the thickness of the fish.

I've always done this with home-made oven chips, par-boiled salted spuds cut into wedges and put into an extremely hot oven on a baking tray with groundnut oil. When the spuds are within ten minutes of being done, turn the oven down to 190 and put the chips on to another tray. Put the fish on the now-vacant but oily chip tray, skin down. Season with a bit of salt and put into the oven for five minutes. Meanwhile, make a baste with a crushed garlic clove, lemon juice, freshly-ground black pepper, chopped fresh thyme and extra virgin olive oil.

After five minutes remove the fish and douse with the baste. Put back in the oven. It could be another three minutes, it could be seven. When you gently part the fish, the centre should be nice and white. It's a pain, but you have to keep checking. Another five minutes should easily see the fish done. The resultant fish and chips is nirvana when consume outdoors on a warm evening.