SHOPPING LIST: Cooking Skills: Fish and Shellfish 1, Chapter 3 (Baking and Roasting Fish)

Salmon fillets, cod fillets, smoked or undyed haddock fillets, mackerel fillets, baby new potatoes, broccoli, cherry tomatoes, courgette, lemons, garlic, fresh thyme, parsley, Dijon mustard, fresh breadcrumbs, olive oil, butter, flaked sea salt, black pepper, foil and baking parchment.

A salmon traybake (2 portions)
[ ] 300 g baby new potatoes, halved
[ ] 2 tbsp olive oil
[ ] 2 salmon fillets (about 150 g each), skin on
[ ] 150 g broccoli, in florets
[ ] 1 lemon, half sliced, half cut in wedges
[ ] ½ tsp flaked sea salt

Cod in a foil parcel (2 portions)
[ ] 2 cod fillets (about 150 g each)
[ ] 150 g cherry tomatoes, halved
[ ] 1 courgette, in thin ribbons
[ ] 2 tbsp olive oil
[ ] 1 lemon, 4 slices
[ ] 4 sprigs of thyme
[ ] ½ tsp flaked sea salt

Crumb-topped haddock (2 portions)
[ ] 2 haddock fillets (about 150 g each), skinned
[ ] 2 tsp Dijon mustard
[ ] 50 g fresh breadcrumbs
[ ] 2 tbsp chopped parsley
[ ] 1 lemon, zest and wedges
[ ] 2 tbsp olive oil
[ ] 1 pinch flaked sea salt

Mackerel with roast potatoes and tomatoes (2 portions)
[ ] 400 g waxy potatoes, in 2 cm chunks
[ ] 2 tbsp olive oil
[ ] 200 g cherry tomatoes
[ ] 2 mackerel fillets, skin on
[ ] 1 tbsp chopped parsley
[ ] 1 lemon, in wedges
[ ] ½ tsp flaked sea salt

For the experiments
[ ] Extra potatoes
[ ] Foil
[ ] Baking parchment