How to Cook Fillet of Fish With Steamed Vegetables

This is a quick way to do a healthy and tasty weekday evening meal from scratch with minimal effort. No resorting to microwave meals here! Lots of variations are possible, so experiment and see what you come up with.

Ingredients
Some nice fillets of fish (Fresh, not frozen). Salmon is a good one to start with.
A jar of pesto (Any flavour will do)
A selection of fresh vegetables. Some ideas:
Asparagus tips
Sweet Peppers
Beans
Onions
Peas

Steps
Start your oven pre-heating to something like 200°C/400°F (I have a fan-assisted oven, so increase this slightly if you don't).

Chop the larger vegetables (e.g. , onions, peppers) into chunks about 2 centimeter (0.8 in) square or so, or into strips. Longer vegetables like beans or asparagus can be included as they are.

Get a piece of kitchen foil about twice as long and three times as wide as the fillets of fish.
Arrange the vegetables in the centre of the sheet, making sure they're reasonably flat, and put the fish on top of them.

Take about 1 slightly heaped teaspoon of pesto and spread it over the top of the fish. You don't need much; the pesto is there to flavour the meal, not to add substance.

Bring the long sides of the foil up and pull them together on top of the fish. Fold the foil over, and over again. Run your fingers along the fold to make sure it's well sealed.

Fold the ends over twice. The aim is to make the packet more-or-less airtight, so the process of the fish cooking ends up steaming the vegetables.

Repeat the above steps for each fillet of fish you want to cook, then place all the parcels on a baking tray and put in the oven for 15 minutes.

Once it's done, take it out of the oven and carefully open the foil packet. You might find it easier to slice one end off with some scissors. You can then unfold the long fold, and push the vegetables off with a fork, keeping the fish on top of them