INGREDIENTS

• 1kg small new potatoes
• 1 tbsp. olive oil
• 1 red onion, cut into wedges
• Half a jar of Sacla' Arrabbiata 980g Tomato and Chilli Sauce 
• 100g black olives
• 50g fresh white breadcrumbs
• 1 clove garlic, finely chopped
• 3 tbsp. flat leaf parsley, finely chopped
• 4 x 150g fillets of haddock
• 1 tbsp. extra virgin olive oil
• Handful basil leaves

INSTRUCTIONS 

1. Place the potatoes in a saucepan and cover with water and a pinch of salt. Bring to the boil and simmer for 6-8 minutes until tender.
   
2. Preheat the oven to 180°C. Drain the potatoes well and cut in half. Heat the olive oil in a shallow roasting tin and add the potato halves and onion wedges. Toss together well with a pinch of salt and ground black pepper. Roast for 10 minutes until starting to soften and starting to colour.
3. Tip in the Arrabbiata Chilli & Whole Cherry Tomato sauce and stir well with the potatoes and onions. Add the olives and return to the oven for a further 5 minutes.
4. Mix together the breadcrumbs, garlic and parsley. Place the fish fillets on top of the potatoes and sprinkle the breadcrumb mix over the fish.
5. Drizzle with the extra virgin olive oil and bake for 10 minutes until the fish is cooked and the breadcrumbs are golden. Serve scattered with extra basil.