Provencale Roast Haddock

 

This is a lovely mediterranean fish dish that is so full of flavour and cooked in just one dish. Chunks of red and yellow peppers and wedges of red onion are roasted in olive oil. Diced Italian tomatoes are then stirred through and the vegetables topped with baby spinach. The haddock fillets lie on the top and are drizzled with more olive oil and fresh rosemary and then roasted. All those delicious juices left on the plate can be soaked up with warm crusty bread.

 

Provençale Roast Haddock
Prepares: 4 servings
 
  • Hands on time: 30minutes
  • Cooking time: 45 minutes

  • Ingredients
  • 1 red onion
  • 3 tbsp olive oil
  • 180ml (6 fl oz) dry white wine (¾ cup)
  • 2 red peppers
  • 1 yellow pepper
  • 2 sprigs rosemary
  • 400g (14 oz) tin Italian chopped tomatoes /can diced tomatoes
  • 225g (8 oz) pkt baby spinach
  • 4 x 140g (5 oz) skinned haddock fillets
  • salt and freshly ground black pepper
  • crusty bread

  • You will also need a large dish that will take the fish in a single layer and be suitable for roasting.


  1. Method
  2. Preheat the oven to 200°C (400°F) (gas 6)

  3. Skin the onion and cut into thin wedges. Spread in the large dish, drizzle over 2 tablespoons of the oil and roast for 10 minutes until softened.

  4. Meanwhile, wash, deseed, and cut the peppers into thick chunks.

  5. Now add the peppers, wine, and a sprig of the rosemary to the dish and roast for a further 15 minutes.

  6. Then stir through the tomatoes and return to the oven for another 5 minutes.

  7. While the tomatoes are cooking, place the spinach in a large saucepan, add a tablespoon of water and, over a medium heat, cook for 2 minutes until just beginning to wilt. Turn over the spinach a couple of times as it is cooking. Drain into a colander and, using a saucer or small plate, press down onto the spinach to remove the excess water.

  8. Place four mounds of spinach on the roasted vegetables and top each one with a haddock fillet. Drizzle with the remaining oil and the leaves from the other sprig of rosemary. Season well.

  9. Roast for 10–15 minutes until the fish is cooked through. It should be white and begin to flake when separated with a fork.

  10. Wrap the bread in foil and put in the oven for the last 3–5 minutes of cooking to warm it through. Then pop in a basket to serve at the table. Pieces can then be torn from the bread to mop up all the delicious juices left on the plates.

 

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