Root vegetable & haddock bake
4 fillet(s), medium
350 g, sliced thinly
1 large, peeled and sliced
2 medium, peeled and cut in thin rounds
1 medium, peeled and cut in thin rounds
2 medium, sliced
Vegetable stock cube(s)
1 cube(s), or fish, make up to 500ml with hot water
2 clove(s), crushed
2 teaspoons, level
1 pinch, and black pepper, freshly ground
2 tablespoons, to garnish
- Preheat the oven to 200°C, fan 180°C, gas mark 6.
- 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.
- 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.