This simple, yet rather extravagant, dish – by way of Jocelyn Dimbleby – has been a family staple for years – even the kids can make it. It comes with zero stress and I ‘ve never known it fail to please. Don’t be put off by the cream and the olive oil – it just works!
Set oven to 150 c, gas mark 2
800g smoked haddock skinned, filleted and pin boned
1 jar of good quality pesto
A very large punnet of cherry tomatoes
5 tbsps double cream
4 tbsps olive oil
Salt and pepper (easy on the salt)
Lay out the fillets and spread with pesto and place in fairly shallow ovenproof dish. Throw in the cherry tomatoes on top. Spoon over the olive oil and cream.
Cover dish with tin foil and cook for 50 – 60 mins or until the fish is opaque in the middle when a knife is inserted.
Serve with lots of parsley, carelessly strewn and new potatoes or even roast potatoes and your choice of greens. I like French beans in season.