SERVES 4 | PREPARATION TIME: 15 MINUTES | COOKING TIME: 50 MINUTES
Sean Melville, Head Chef at The Bedford Lodge, Newmarket says: “This is simple, tasty and full of sunshine. It’s all about the ingredients, which should be fresh and full of flavour, to make a great family meal. If you prefer, any skinless white fish can be used instead of haddock.” INGREDIENTS 5 small potatoes (about 400g), scrubbed and cut into wedges
1 onion, halved and sliced
2 cloves of garlic, roughly chopped
½ tbsp chopped fresh oregano or
½ tsp dried oregano
Sea salt and black pepper
1 lemon, cut into wedges
2 large tomatoes, cut into wedges (or 16 cherry tomatoes)
4 fresh skinless haddock or other white fish fillets (about 400g)
Small handful of fresh parsley, roughly chopped METHOD Preheat the oven to 200°c/180°c fan/Gas Mark 6. Tip the potatoes, onion, garlic, oregano and olive oil into a roasting tin, season with salt and pepper, then mix together with your hands to coat the vegetables in the oil.
Place them in the preheated oven to roast for 15 minutes, then turn everything over and bake for 15 more minutes.
After the first 30 minutes, add the lemon and tomato wedges to the tin, and roast for another 10 minutes.
Lastly, place the fish fillets on top of the vegetables and cook for 10 more minutes. Serve with the fresh parsley scattered over everything.
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