Haddock crumble with cherry tomatoes

For a change, swap the haddock for cod or salmon.

Serves: 6

Preparation time: 10 minutes Cooking time: 20 minutes

3 rashers smoked streaky bacon, diced

100g fresh breadcrumbs

1tbsp each freshly chopped parsley and oregano 1/2tbsp olive oil, plus extra for brushing

6 x 175g pieces of haddock (thick-cut loin), skin on 500g cherry tomatoes on the vine

1 Heat the oven to 200°C (180°C fan) mark 6.

2 Mix together the bacon, breadcrumbs and herbs. Season with freshly ground black pepper. Stir in the oil to bind together lightly.

3 Oil a large-lipped baking tray. Arrange the fish pieces skin-side down, spaced apart in one layer. Brush each fillet with oil and season. Spread a layer of the breadcrumb mixture on top of each piece of fish, pressing down lightly with a fork.

4 Place the cherry tomatoes (still on their vines) in between the fish. Drizzle with more olive oil and season. Roast for 15-20min until the fish is cooked through – it should be opaque and firm. Serve the fish and tomatoes with seasonal vegetables or salad.