Recipe for October

Sent in by Anne Kinsman

Baked haddock with fennel and tomatoes


4 Haddock (or other white fish, such as cod or whiting, responsibly sourced) 175 – 250g each
4 tbsp lemon juice
4 tbsp olive oil
1 tbsp balsamic vinegar
1 tbsp clear honey
4 garlic cloves finely chopped
2 red onions quartered
2 fennel bulbs quartered
20 vine cherry tomatoes
Salt and pepper


1, Preheat the oven to 220C / Gas mark 7.
2. Season the haddock fillets with salt and pepper and pour over the lemon juice, and set aside.
3. In a small bowl mix together the oil, vinegar and garlic and season with salt and pepper. Put the onions and fennel in a large bowl and pour over the mixture. Toss to coat thoroughly, then spread out on a baking sheet.
4. Roast in a preheated oven for about 10 minutes. Add the fish fillets to the baking sheet and roast for a further 15 minutes.

Serve with roasted vegetables and rice or couscous.

Many thanks again Anne for sharing this recipe with us!