Foodie Friday: Healthy Haddock Supper

(Serves 4)

Ingredients:
500g new potatoes, halved or thickly sliced
3 tbsp olive oil
2 tsp cumin seeds
4 x 150g haddock fillets
8 ripe tomatoes, quartered
Salt and pepper
Sprigs of dill
1 tbsp balsamic vinegar
Rocket leaves, to serve

Method:
1. Heat the oven to 220C, gas 7. Put a roasting tin in the oven to heat up.
2. Meanwhile, add the potatoes to a pan of boiling salted water, cook for 10 minutes and drain.
3. Add the potatoes to the tin, drizzle over 1 tbsp of the oil, season and scatter over the cumin seeds. Roast for 10 minutes.
4. Brush the fish with 1 tbsp oil. Add the tomatoes to the tin, put the fish on top and sprinkle over the dill. Roast for another 8-10 minutes.
5. Whisk the remaining oil with the vinegar. Drizzle over the fish and serve with rocket leaves on the side.

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