Haddock bake recipe

Haddock bake

A colourful, no-fuss supper that's packed with Mediterranean vegetables.

By , 21 September 2015
Haddock bake
  • Ready in: 45 mins
  • Serves: 4
  • Price: £2.62 per serving
Nutritional Info
Each 492g serving contains
  • Fat low
    9.4g
    13%
  • Saturates low
    1.4g
    7%
  • Sugars low
    9.1g
    10%
  • Salt low
    0.3g
    4%
  • Energy 1444KJ 345KCAL
    17%
2
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 293kJ/70kcal.
Ingredients
  • 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
Method
  • 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.