Haddock with summer vegetables recipe

  • Serves 4
  • 10 mins to prepare and 50 mins to cook
  • 343 calories / serving
  • Healthy
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Preheat the oven to gas 6, 200°C, fan 180°C.

Toss the vegetables in olive oil and place in a large roasting tin. Season and drizzle with the balsamic vinegar if using. Roast in the oven for 30-40 minutes until lightly browned and tender. Sprinkle with the chives and set aside.

Place the haddock fillets on a baking sheet, season and drizzle with a little olive oil. Roast in the oven for 7-10 minutes until just cooked through and flaking easily.

Serve the haddock with the roasted vegetables, sprinkled with basil leaves and a squeeze of lemon juice.

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  • Ingredients

  • 4tbsp olive oil
  • 2 aubergines, chopped
  • 2 courgettes, sliced into thick discs
  • 2 red peppers, seeded and cut into strips
  • 2 yellow peppers, seeded and cut into strips
  • 2 garlic cloves, unpeeled but lightly crushed with the back of a knife
  • 1tbsp balsamic vinegar (optional)
  • salt
  • pepper
  • bunch chives, chopped
  • 4 x 200g haddock fillets
  • small handful basil leaves, shredded
  • juice of ½ lemon
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  • Calories
    343
    17%
  • Sugar
    10g
    11%
  • Fat
    16g
    23%
  • Saturates
    3g
    15%
  • Salt
    0.3g
    5%
  • Of Your 5 A Day
of an adult's Reference Intake daily amount.
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