This is a great technique for cooking fillets of fish which are not particularly thick and which don't stand up so well to pan frying or grilling - so haddock is perfect here. I serve the fish and salsa with a green vegetable, and romanesco when in season is a particular favourite.


  • 1kg of haddock fillets (allow 250g of filleted fish per main course portion)
  • Drizzle of olive oil to paint on the fish
  • Salt and pepper
  • Roast Pepper, Basil and Olive Salsa and Lemon Wedges to serve with the cooked fish
  • For the Roast Pepper and Olive Salsa:
  • 1 red pepper, roasted, peeled and deseeded and cut into 5mm dice
  • 1 ripe firm tomato, peeled deseeded and cut into 5mm dice (omit the tomato if not really ripe)
  • 2 tblsp coarsely chopped black olives
  • 2 tblsp olive oil
  • 1 clove of garlic, peeled and crushed to a paste
  • 10 basil leaves, torn or chopped
  • 1 tblsp balsamic vinegar
  • Salt and pepper


  • Preheat the oven to 230c/450f/gas 8.
  • Line a flat oven tray with parchment paper. Lay the fish fillets in a single layer skin side down on the paper. Paint the surface of the fish with olive oil and season with salt and pepper. Bake in the preheated oven for around 8 minutes, or until the fish is just cooked.
  • Serve immediately on hot plates with the salsa, a green vegetable such as romanesco and a lemon wedge.
  • The salsa is also terrific with grilled fish such as mackerel and salmon, with grilled lamb and chicken or just smeared over warm grilled sourdough bread. To make it, mix all of the ingredients together. Taste and correct seasoning.