Smoked haddock and roasted tomato traybake

Serves: 4

 
 

Ingredients

  • 800g cherry tomatoes

  • 6 garlic cloves (skin on is fine or crush if you’d like a stronger flavour)

  • 4 tbsp virgin olive oil

  • 50g black olives

  • 2 tbsp balsamic vinegar

  • 500-600g smoked haddock fillets broken into large chunks

     

    For the sauce

  • 75g tahini

  • Juice of ½ lemon  

 
 

Method

  • Tip the tomatoes into a medium-large roasting tin with the garlic and 2 tbsp of the olive oil. Mix together.

  • Roast for 15 minutes at 200 degrees C/180 degrees C fan / gas 6.

  •  Once the tomatoes have cooked, add the balsamic vinegar and remaining oil to the tin along with some black pepper.

  • Gently mix together, keeping the tomatoes intact if possible.

  • Cook for a further 5 minutes. 

  • While this is cooking, whisk the tahini and lemon juice with 75 ml of water or put into a blender until it turns smooth and runny.

  • Once the five minutes is up, add the haddock into any gaps.

  • Drizzle with lemon juice and cook for 10 minutes until the tomatoes are juicy and the fish firm.

  •  Drizzle the sauce over the traybake and return to the oven for 5 minutes.

  • Serve with boiled new potatoes, brown rice or quinoa.

  • You could add easily add extra vegetables to this. For example, 450g of green beans. Bring a pan of water to the boil. Blanch the green beans for 5 minutes. Drain. Refresh under cold water and add once the tomatoes have cooked for 15 minutes.

 

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