Preparation time 10 minutes
Cooking time about 1 hour
4 thick haddock loins, about 125 g (4 oz) each
2 tablespoons olive oil
2 teaspoons finely grated lemon rind
1 teaspoon fennel seeds
6 small tomatoes, halved
2 garlic cloves, chopped
1 teaspoon dried oregano
2 tablespoons balsamic vinegar
750 g (1½ lb) new potatoes
olive oil spray
salt and pepper
oregano leaves, to garnish
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Put the tomatoes, cut side up, in one close-fitting layer in a roasting tin. Sprinkle with the garlic, dried oregano and salt and pepper. Drizzle with the balsamic vinegar and remaining oil and place in a preheated oven, 180°C (350°F), Gas Mark 4, for 45 minutes.
Meanwhile, cook the potatoes in a large saucepan of salted boiling water for 18–20 minutes or until tender. Drain, crush lightly with the back of a fork and tip into an ovenproof dish. Spray with a little olive oil and season.
Remove the tomatoes from the oven and keep warm. Increase the oven temperature to 220°C (425°F), Gas Mark 7. Place the potatoes and the haddock loins in the oven for 10–15 minutes or until the fish flakes easily when pressed in the centre with a knife and the potatoes are slightly crispy. Serve the fish with the potatoes and tomatoes, garnished with oregano leaves.
For warm smoked haddock salad, replace the haddock loins with 4 smoked haddock fillets. Roast the fish as above, then break into large flakes. Cook the potatoes in a saucepan of boiling water as above, then cut into thick slices. Mix together 1 tablespoon wholegrain mustard, 1 teaspoon tarragon vinegar and 2 tablespoons half-fat crème fraîche in a bowl. Season, then stir in the potatoes. Pile washed watercress on to serving plates and spoon over the dressed potatoes. Scatter with the flaked haddock and serve.