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.