Root vegetable & haddock bake
0
Points®
Total time: 1 hr 20 min • Prep: 15 min • Cook: 1 hr 5 min • Serves: 4 • Difficulty: Easy
Make the most of winter veg with this simple dinner - all made in one pan. Use salmon or bass fillets as alternative options.
Ingredients
Haddock, raw
4 fillet(s), medium
Potatoes, Raw
350 g
Onion
1 large
Carrots, raw
2 medium
Parsnip, raw
1 medium
Leek
2 medium
Vegetable stock cube
1 cube(s)
Garlic
2 clove(s)
Fennel Seeds
2 teaspoon(s), level
Salt
1 pinch
Parsley, fresh
2 tablespoon(s)
Instructions
1
Preheat the oven to 200°C, fan 180°C, gas mark 6.
2
Layer the potatoes, onion, carrots, parsnip and leeks in a large roasting tin, seasoning with black pepper as you go. Mix together 500ml stock with garlic and pour over the vegetables. Cover with foil and cook for 45 mins until the vegetables are just tender.
3
Remove the foil and top with the fish. Spoon over some juices, sprinkle with the fennel seeds, salt and pepper and bake for 20 mins until the fish flakes and the vegetables are cooked through. Garnish with parsley and serve.
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