A weeknight fish supper that asks nothing of you but a hot oven and a knife. The fillets come ready to bake, golden and crispy, leaving time to make a quick sauce and sharp slaw. Serve with malt vinegar and lemon.

Serves 2. 20 minutes, 10 at the stove.

About 690 calories a serving, 8 g protein, 18 g carbohydrate, 66 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat the oven to 425°F [220°C]. Arrange the two fish fillets on a sheet and slide into the oven while you make the sauce.
2. Peel and mince 1 clove garlic. Melt 2 tablespoons butter in a small pan over low heat, add the garlic, and warm through until fragrant, about 2 minutes, watching so it does not brown.2 min
3. Stir 1/2 cup mayonnaise into the butter and garlic off heat. Squeeze in the juice from half the lemon and season with a pinch of salt and pepper. This is your tartar sauce.
4. The fillets are done when the beer batter is deep golden and crisp, about 12 to 15 minutes in the oven. Slide them onto plates.12 min
5. Dress the fillets with the tartar sauce. Cut the remaining lemon half into wedges and serve on the side.

Note Swap mayonnaise for crème fraîche or Greek yogurt if you have it, thinning with a little milk. Leftovers keep, covered, for one day. Serve with steamed broccoli, peas, or a simple green salad dressed with oil and vinegar.