Haddock with Roasted Summer Vegetables

I do enjoy visiting the fishmonger counter at my local supermarket, the people there are always so friendly and helpful. I'm finding more and more that a fish dish, like this recipe suggestion, can be enjoyed any day of the week ...

Ingredients:

Serves Four

4 tbsp olive oil

2 aubergines, chopped

2 courgettes, sliced into thick discs

2 red peppers, seeded and cut into strips

2 yellow peppers, seeded and cut into strips

2 garlic cloves, unpeeled but lightly crushed with the back of a knife

1 tbsp balsamic vinegar (optional)

salt and pepper

bunch chives, chopped

4 x 200g haddock fillets

small handful basil leaves, shredded

juice of ½ lemon

Method:
1. Preheat the oven to gas 6, 200°C, fan 180°C.
2. Toss the vegetables in olive oil and place in a large roasting tin. Season and drizzle with the balsamic vinegar if using. Roast in the oven for 30-40 minutes until lightly browned and tender. Sprinkle with the chives and set aside.
3. Place the haddock fillets on a baking sheet, season and drizzle with a little olive oil. Roast in the oven for 7-10 minutes until just cooked through and flaking easily.
4. Serve the haddock with the roasted vegetables, sprinkled with basil leaves and a squeeze of lemon juice.

Each serving:
Carbohydrate 12.1g Protein 43.1g Fibre 7.5g Fat 13.6g

Original idea from here

Herbs are those wonderful fragrant plants whose leaves,

and sometimes stalks, are used in cooking to add flavour to dishes.
Read more here

All the best Jan