Name: Haddock with olive tapenade and roasted tomatoes
Total time: 3000 s
Yield: 4
Ingredients: 1 pack baby new potato; 2 red onion; 2 clove garlic; 300 gram Piccolo vine tomato; 1 handful rosemary; 2 pack haddock fillet; 1 handful basil; 1 lemon; 1 ciabatta; 1 pack rosa verde salad; 100 gram black olives; 1 tablespoon capers; 4 anchovy fillet; 25 millilitre olive oil; 1/2 lemon

Step 1

Preheat the oven to 200°C/180°C fan. To make the tapenade, blitz the olives (100 g) , capers (8 g) , anchovy fillets (4) , olive oil (25 mL) and lemon juice (1/2) in a food processor, then set aside.

Step 2

Add the new potatoes (1 pack) and onions (2) to a roasting tin, drizzle with olive oil and season with salt and pepper. Cook for 30 minutes.

Step 3

Once the potatoes and onions have softened, add the garlic (2 cloves) , vine tomatoes (300 g) and chopped rosemary (1 handful) . Add the haddock (2 packs) and spread each fillet with 2 tsp tapenade. Grind over some black pepper and drizzle over some olive oil. Roast for 20 more minutes, or until the fish is cooked through.

Step 4

Garnish with the basil (1 handful) and lemon wedges (1) . Serve with the warm ciabatta (1) any leftover tapenade and the rosa verde salad (1 pack) .

Haddock with olive tapenade and roasted tomatoes

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