CHERRY TOMATO & BALSAMIC
Oven roasted cherry tomatoes and a dash of 12 year old balsamic vinegar make this smooth sauce the perfect blend of intense flavours and natural sweetness. You'll love it.
Baked Haddock With Cherry Tomato & Balsamic Sauce
Healthy, light and ready in no time - the perfect dish to throw together for the family.
Serves 4
- 1 jar Seriously Good Cherry Tomato & Balsamic sauce
- 4 haddock fillets (approx 500g in total)
- Olive oil, to drizzle
- Sea salt and freshly ground black pepper
- Handful of mixed herbs (such as basil, tarragon and chervil), roughly chopped
Preheat the oven to 220°C/Fan 200°C/Gas 7. Drizzle the fish with olive oil then rub the oil over the fillets. Season well with salt and pepper.
Spoon a thin layer of the Seriously Good Cherry Tomato & Balsamic Sauce over the base of a roasting tray.
Arrange the haddock fillets on top, leaving a bit of space between each one. Spoon over the remaining sauce and scatter over the chopped herbs.
Bake for 10-12 minutes in the hot oven until the fish is firm and just cooked through. It should flake easily when prodded with a fork.
Using a fish slice or large spoon, gently lift the haddock onto a large plate and dress with the warm sauce. Serve with sautéed potatoes and steamed green beans.
