- 600g potatoes, cut into bite-sized pieces
- 2 tbsp mild olive oil
- 1 garlic clove, crushed
- 1/2 tsp dried mixed herbs
- 1 lemon
- 500g haddock fillet, skinned
- 2 red (or yellow) peppers, de-seeded and cut into chunks
- 1 large courgette, sliced
- 200g cherry tomatoes
- 2 tsp finely chopped fresh parsley
Pre-heat the oven to 220C/200C Fan/Gas 7. Put the potatoes in a pan and add enough cold water to just cover them. Bring to the boil and simmer for 5 minutes. Drain and pat off any excess moisture with kitchen paper.
Mix 1 tbsp of the olive oil with the crushed garlic and dried herbs, then toss the potatoes in this mixture. Spread out on a baking tray.
Quarter the lemon. Put the fish on a plate and squeeze over a little lemon juice. Season and set aside. Add the lemon wedges to the potatoes and cook in the oven for 25 minutes.
Meanwhile toss the peppers and courgettes in the remaining oil and put on a lined baking tray. Cook in the oven at the same time as the potatoes for 20 minutes.
Add the tomatoes and fresh parsley to the peppers and courgettes and cook for another 5 minutes.
Move the potatoes to the sides of the tray and put the fish in the middle. Cook for another 8-10 minutes or until the fish flakes easily.
Mix all the vegetables together and serve on a platter with the baked haddock and lemon wedges.