Italian Baked Haddock with Tomatoes

Top BBQ Tip for this dish, when you are at the ready to cook stage , wrap a double layer of tin foil around the roasting tin and place over medium / hot coals for 15 - 20 minutes.

Ingredients

500g / 1 lb 2 oz Haddock - skinned & boned

300g / 10 oz. Tomatoes on the vine

500g / 1 lb 2 oz New potatoes

1 lemon

1 garlic clove

20 black olives

45 ml / 3 tbsp. olive oil

15 ml / 1 tbsp. fresh basil

Method

1. Preheat oven 200*C / 400*F / Gas 6

2 Boil potatoes 15 - 20 until cooked and place in a large raosting tin

3. Crush garlic and chop, sprinkle over potatoes

4. Add cherry tomatoes, oilive oil and torn basil leaves

5. Place four fish portions on top, nestling among the potatoes and tomatoes

6. Cut the lemon in half and squeeze over the juice, sprinkle on the olives and season with fresh black pepper

7. Cover with foil and bake for 15 minutes until the fish is opaque and flaky when prodded.  Tasty.