Look out for lemon and pepper flavoured prepared breadcrumbs to add a lovely crunchy crust to haddock. We’ve used frozen fish because it’s so much cheaper than the fresh variety.

SERVES 3 – PREP 10 MINS – COOK 15 MINS

2tbsp olive oil

450g (5) frozen haddock fillets

6-8 cherry tomatoes on the vine

Finely grated zest and juice 1 lemon

3tbsp mayonnaise

1 garlic clove, crushed

50g lemon and pepper crust (ours was from Waitrose)

2tbsp basil, chopped

 

 

1 Heat the oven to 220C, Gas 7. Grease a baking tray with olive oil and arrange fish on top with tomatoes. Season to taste. Squeeze over the juice of ½ lemon.

2 Spread the mayonnaise over the fish fillets and sprinkle over the garlic.

3 Mix the breadcrumbs with  1tbsp olive oil, the remaining lemon juice and zest, and the basil. Sprinkle over the fish.

4 Bake for 15 mins until golden. Perfect with potato wedges.

Per serving: 360 cals, 20g fat, (3g saturated), 14g carbs

 

Turn the leftovers into…LUXURY LEFTOVERS PIE

Put 100g frozen prawns into an ovenproof pie dish with 100g frozen peas. Stir in a 200g jar of lemon hollandaise sauce. Stir to mix, then add 2 leftover haddock fillets, gently breaking into pieces. Top with 450g prepared mash. Bake at 200C, Gas 6 for 20 mins until piping hot.