Posted: July 25 2013 in Fish & Shellfish


4 fillets of Haddock                                         4 dried bay leaves

4 tomatoes, sliced                                          2 tablespoons capers, drained and rinsed

1 red onion, cut in half lengthways and sliced   5 tablespoons olive oil

1 green, 1 red bell pepper, seeded and sliced    sea salt and pepper to taste

1 bunch flat leaf parsley, leaves chopped          1 lemon, cut into wedges to serve


Preheat oven to 350 degrees F. Place the fish in a shallow ovenproff dish and sprinkle them with sea salt and pepper. Arrange the onions, tomatoes and peppers over and around the fish. Tuck the bay leaves around the fish and pour over the olive oil. Cover the dish with foil and place it in the over for 30 minutes. Remove the foil and stir in the capers and the parsley, give a gentle mix. Place the dish back into the oven for a further 10-15 minutes for the fish to brown slightly. Serve hot with wedges of lemon squeezed over the fish and garnish each plate with the vegetables and bay leaves.