This here is a super easy fish dish, which mostly looks after itself in the oven - giving you time to play a few rounds of cards or checkers with the kids. The veggies are baked with lemon, thyme and the fish, which makes for a super yummy sauce. We're serving the dish with easy potato wedges from the freezer. Enjoy!

Directions

1. Preheat your oven to 225 degrees fan-assisted and cook the potato wedges according to the bag. Or you can click the chefs' hat in the ingredient list and make your own from scratch.

2. Now start prepping the veggies. Peel and chop carrots, peel and cut the onion into wedges. Mix carrot, onion and the frozen beans with syrup, balsamic vinegar, thyme, pressed garlic and a good drizzle of olive oil in a casserole dish.

3. Season with salt, pepper and lemon slices and add water. If you're using frozen fish, place the fillets on top of the veggies now and pop the dish in the oven for about 30 minutes. If not, skip to the next step.

4. If using fresh or thawed fish, bake the veggies on their own for 15 minutes. Then pop the fish fillets on top and bake for another 15 minutes.

5. Remove the dish from the oven, and carefully pour the liquid into a saucepan through a sieve. Cover the casserole dish with tin foil while you fix the sauce.

6. Bring the liquid to the boil and add crumbled stock cube and cream. Thicken the sauce with corn flour or plain flour shaken with a bit of water. Add more stock, seasoning and syrup to your taste (if needed).

7. Serve the fish with baked veggies, potato wedges and the yummy sauce.

8. Enjoy!

Tip

Tasks for younger kids in the kitchen: Let your kids help peel and cut carrots - use a child-friendly knife. They can also help taste the sauce.