Light and succulent fish dishes

Succulent, flaky and flavoursome, these dishes highlight the versatility of fish and are perfect for spring suppers

Pollack, tomato & vegetable bake

Serves 4 4 pollack fillets 50g butter, softened, plus extra for greasing 250g cherry tomatoes, halved 1 red pepper, deseeded and chopped 1 courgette, trimmed and sliced ½ an aubergine, trimmed and chopped zest and juice of 1 lemon, plus half slices to garnish 250g tinned chopped tomatoes 1 garlic clove, peeled and finely chopped 2 tbsp chopped dill, plus sprigs to garnish 50g Cheddar, grated sea salt and black pepper 20 x 30cm oven dish

Preheat the oven to 200°C/180°C fan/ gas mark 6 and grease the oven dish. Place the prepared cherry tomatoes, red pepper, courgette, aubergine and lemon zest and juice in the oven dish, season with salt and pepper, and stir in the tinned tomatoes. Bake for 15 mins. In the meantime, mix together the butter, garlic, dill and Cheddar in a small bowl, then season with pepper. Remove the dish from the oven and place the pollack fillets on top of the vegetables and cover with the butter mixture. Bake for 15-20 mins until the fish is cooked through completely. Garnish with the lemon slices and dill, then serve.