Herb-crumbed haddock with cheat’s ratatouille recipe

The fish is coated with garlicky, lemony crumbs mid-cook in this simple one-tin dish

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Prep time 10 minutes

Step 2

Serves

Step 3

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

Step 4

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.

Step 5

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

Step 6

Meanwhile, to make the herb crust, mix together the remaining oil with the crushed garlic, lemon zest, breadcrumbs and herbs.

Step 7

Remove 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.

Step 8

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.