A colourful, no-fuss supper that's packed with Mediterranean vegetables.
Cook: 45 Mins
Serves: 4
Price: £2.62 per serving
Nutritional Information
Each 492g serving contains
Energy
1442kj
345kcal
1442kj
345kcal
17%
Fat
9.4g
9.4g
Med
13%
13%
Saturates
1.4g
1.4g
Low
7%
7%
Sugars
9.1g
9.1g
Med
10%
10%
Salt
0.3g
0.3g
Med
4%
4%
2
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
293kj/70kcal
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
1
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.
2
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.
3
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.
4
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.
5
Add the tomatoes and fresh parsley to the peppers and courgettes and cook for another 5 minutes.
6
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.
7
Mix all the vegetables together and serve on a platter with the baked haddock and lemon wedges.