Ingredients
1k Baby potatoes, halved
3 sun-dried tomatoes , snipped into strips
1 tbsp oil from the jar
A drizzle balsamic vinegar
A pinch of salt
230g x 2 packs Haddock fillets
For the topping
6 tbsp marmalade
1 tsp salt
2 tsp garlic paste and chilli flakes
4 tbsp dried dill
60g panko breadcrumbs
Method
Preheat the oven to 220°C/fan 200°C.
Put the halved potatoes into a large roasting dish, along with the tomatoes, oil, balsamic and salt, and give it all a really good stir. Place in the oven for 10–15 minutes to warm the potatoes through.
To make the topping, put the marmalade, salt, garlic paste, chilli flakes, dill and breadcrumbs into a food processor and whiz everything together. Take half the mixture and spread it all over the fish.
Take the tray of potatoes out of the oven and place the fish on top. Put back into the oven and bake for 15 minutes, until the fish is cooked and the topping is crunchy.