HERB-CRUMBED HADDOCK WITH CHEAT’S RATATOUILLE

Oven-cooking is my favoured method of making ratatouille. You get a gorgeously golden, sticky and soft tangle of summer veg without having to stand over a hob for a prolonged period of time. I haven’t included aubergine in this version, but you can add one in place of a courgette if you like.

Serves four TIME

45-minute meal

INGREDIENTS

2 red peppers, cut into small chunks

6 tbsp olive oil

3 garlic cloves, 2 sliced and 1 crushed 3 courgettes, cut into small chunks

400g small tomatoes

Zest of 1 unwaxed lemon, plus lemon wedges to serve

4 slices of bread, crumbled into small pieces (or about 100g fresh breadcrumbs) Small handful fresh basil, leaves chopped

Small handful fresh flat-leaf parsley, leaves chopped

4 skinless haddock fillets (about 120g each)

Dijon mustard, to serve

METHOD

Preheat your oven to 240C/220C fan/Gas 9.

In a medium-sized roasting tin, toss together the peppers, four tablespoons of the olive oil, the sliced garlic cloves and the courgettes. Season and pop into the oven for 15 minutes, shaking halfway through, until the vegetables are starting to look burnished.

Remove the roasting tin from the oven and add the tomatoes, then pop back into the oven for 15 minutes.

Meanwhile, to make the herb crust, mix together the remaining oil with the crushed garlic, lemon zest, breadcrumbs and herbs. hRemove the roasting tin from the oven and place the fish fillets on top of the ratatouille. Create a crust by scattering over the herby breadcrumbs.

Reduce the oven temperature to 210C/190C fan/Gas 6½ and bake for about 8 minutes until the fish is opaque and flakes easily. Serve with some lemon wedges and a little dollop of mustard on the side.