Ingredients
- 600 g of cherry tomatoes (gently crushed if you prefer a stronger garlic flavour)
- 6 garlic cloves, skin on
- 4 tbsp of extra virgin olive oil
- 450 g of fine green beans, any woody ends trimmed
- 600 g of baby new potatoes
- 0.5 tsp of salt
- 80 g of pitted black olives
- 2 tbsp of balsamic vinegar
- 600 g of smoked haddock fillets, broken into large chunks
- 1 lemon, juiced
- 75 g of tahini
Method
Step 1
Preheat the oven to 200°C/180°C fan/gas 6. Tip the tomatoes into a medium-large roasting tin with the garlic and 2tbsp of the olive oil. Roll together until glossy, then roast for 15 mins.Step 2
Meanwhile, bring a pan of salted water to the boil. Blanch the beans for 5 mins, then drain and refresh under cold running water. At the same time, put the potatoes into a saucepan, cover with cold water and add the salt. Place over a high heat and bring to a simmer. Cook for 15-20 mins until tender; drain and keep warm.Step 3
After the tomatoes have been cooking for 15 mins, add the blanched beans, olives, balsamic vinegar and remaining oil to the tin, along with some ground black pepper. Gently combine, keeping most of the tomatoes intact, then return to the oven for 5 mins. Finally, add the haddock, nestling it into gaps in the beans; return to the oven for 10 mins. The vegetables should be both juicy and slightly charred, the fish firm and ready to flake. Drizzle the cooked fish with the lemon juice.Step 4
Meanwhile, make the sauce. Whisk together the tahini and lemon juice with 75ml water and a pinch of salt. It’ll be stiff at first but will turn smooth and runny.Step 5
Drizzle the sauce over the traybake, or let the kids spoon some on themselves at the table. Serve with the warm potatoes.