• 40g butter

  • 2 cloves of garlic

  • 5 large tomatoes, sliced into 1 cm thick slices

  • 2 x 50g bags of rocket

  • salt and pepper

  • 900g fresh haddock fillet, skinned

  • 150ml double cream

  • 75g parmesan cheese, freshly grated

  • paprika


  • 1.

    Melt the butter in a large non-stick frying pan. Add the garlic and arrange the tomato slices in a single layer in the pan. Fry the slices for a minute on each side.  Remove with a fish slice and set aside. Toss the peppers in the pan for a minute, then transfer with the garlic and butter to the plate with tomatoes.

  • 2.

    Empty the bags of rocket into the base of the buttered ovenproof dish, and season with salt and pepper.  Arrange the tomatoes and peppers over the top of the rocket.  Cut the haddock fillets into six thick strips and arrange over the tomatoes and peppers.  Season with pepper.  Pour the cream over the top of the haddock, season and sprinkle over the cheese. Dust with paprika.  

  • 3.

    Slide the dish onto the second set of runners in the roasting oven for about 20 minutes until the fish is cooked and the topping is golden brown.

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