Roasted haddock with Cheshire cheese, peppers and vine tomatoes

This colourful, healthy recipe takes just twenty minutes to cook from start to finish, making it the perfect dish to prepare quickly after work.

Serves 4

Preparation time 5 minutes

Cooking time 15 minutes

Ingredients

> 4 x 175g/6oz skinless, boneless haddock or sea bass fillets

> 175g/6oz roasted red peppers (from a jar)

> 1 tbsp olive oil

> 2 tsp dried oregano (or 1 tbsp finely chopped fresh oregano)

> Freshly ground black pepper

> 110g/4oz Cheshire cheese, sliced

> 4 small bunches cherry tomatoes on the vine

> 1 part-baked ciabatta loaf

> 250g/9oz mangetout or sugar-snap peas

> Pinch of salt

Instructions

1 Preheat the oven to 200°C/400°F/gas mark 6.

2 Arrange the fish fillets on a lightly greased baking sheet or in a roasting pan. Tear up the peppers and arrange them over the fish. Sprinkle with the olive oil and oregano, then season with freshly ground black pepper. Top with the sliced Cheshire cheese and vine tomatoes.

3 Transfer to the oven and roast for 12-15 minutes, putting the ciabatta bread in the oven after 5 minutes to bake on the shelf above the fish.

4 Meanwhile, simmer the mangetout or sugar snap peas in lightly salted water for 6-8 minutes. Drain well.

5 Serve the fish, with the mangetout or sugar snap peas and the warm ciabatta bread.