Tomato and Chilli Fish Traybake

Name: Tomato and Chilli Fish Traybake
Prep time: THMS
Cook time: THMS
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

This fish one-pot-wonder can be whipped up in 30 minutes and brings some wow factor to mid-week dinners or busy weekends, and a jar of Sacla' Arrabbiata Tomato and Chilli Sauce ties it all together perfectly.

Cook Time

35 mins

Serves

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

How to make the recipe

Step 1

Place the potatoes in a saucepan and cover with water and a pinch of salt. Bring to the boil and simmer for 6 ‚Äì 8 minutes until tender.

Step 2

Preheat the oven to 180C/fan160C/gas 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.

Step 3

Tip in the Arrabbiata sauce and stir well with the potatoes and onions. Add the olives and return to the oven for a further 5 minutes.

Step 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.

Step 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.