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Main course · Greek

Haddock Plaki with Peppers, Tomatoes and Garlic

45 min Serves 4 ~330 kcal/serving ~£9.00 (£2.25/serving) Dairy-freeGluten-freePescatarian

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Ingredients

  • 700 g haddock fillets
  • 2 red peppers
  • 1 onion
  • 3 garlic cloves
  • 400 g tinned chopped tomatoes
  • 4 tbsp olive oil
  • 1 tsp dried oregano
  • 15 g flat-leaf parsley

Nutrition (per serving)

Calories
330 kcal
Protein
35.4 g
Carbohydrate
11.9 g
of which sugars
8.7 g
Fat
15.1 g
of which saturates
2.3 g
Fibre
3.5 g
Salt
0.44 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Heat the oven to 190C (170C fan, gas 5). Thinly slice the onion and peppers, and crush the garlic.

  2. 2

    Warm 2 tablespoons of the olive oil in a flameproof dish and soften the onion and peppers for 8 minutes, then add the garlic and dried oregano for 1 minute.

  3. 3

    Stir in the tinned chopped tomatoes, season well and simmer for 10 minutes until thickened.

  4. 4

    Lay the haddock fillets on top, drizzle with the remaining olive oil and bake, uncovered, for 15 to 18 minutes until the fish flakes easily.

  5. 5

    Scatter with chopped parsley and serve hot.

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