Fish is one of the quickest mid-week dinners. In 15 minutes you can have a dish that isn’t just delicious, but is really healthy too. One of my go-to meals after a long day at work is haddock with cherry tomatoes, garlic and vermouth. It takes barely any time to prepare and served with a side salad and a chilled glass of white wine, it’s the perfect dinner for a warm summer evening.
Lay each fillet of fish on a separate piece of greaseproof paper. Spread the garlic puree over the fish, followed by the sundried tomato puree. I find using my hands is the easiest way to do this.
Chop the cherry tomatoes and lay a few on the fish and some around it. Now pour over the vermouth and season with salt and pepper.
Make a parcel by folding in the edges of the greaseproof paper. Bake the fish in the oven for 15 minutes, or until it’s cooked all the way through. Sprinkle with parsley before serving.
This recipe also works really well on the barbecue. Simply use tin foil instead of greaseproof paper and you’ll end up with a beautifully cooked piece of fish. And you don’t have to use haddock – this recipe works well with any white fish.