Baked haddock with breadcrumbs
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Ingredients
4 shallots, peeled and sliced
4 large potatoes, choppedÂ
400g cherry tomatoes
70g green olives, sliced
4 fillets of haddock
100g bread crumbs
Method
Toss the potatoes, garlic, and rosemary in olive oil and seasoning. Place on a roasting tray and into a medium oven, until the potatoes are golden on the outside and cooked through.
In a separate baking tray, toss the tomatoes, shallots and olives in oil and seasoning. Season the fish and place it on top. Sprinkle with the breadcrumbs and place into an oven heated to 180°C. Bake until the fish is cooked through, which will take about 15 minutes, depending on its thickness.
Serve with the potatoes on the side and with the juice from the roasting tray.
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