Smoked Haddock on a Bed of Baby Tomatoes (serves 4)
This is SO good that I have been hankering for it since I returned from the UK and am on a mission to track smoked haddock (or Finnan Haddie as it is also called). The local market where my parents live has a wonderful fishmonger who every Friday drives his fish van filled with the very freshest of fish – they absolutely glisten.
So, last week I bought one large piece of smoked haddock (skinned) from the fishmonger, then I wandered over the veg. stall and bought some lovely, ripe small tomatoes and some nice new potatoes.
Cut tomatoes in halves or quarters, depending on size – you want a goodly amount of tomatoes to sit under the haddock.
Place haddock on top of tomatoes, season with freshly ground pepper and sprinkle some extra virgin olive over the fish.
Cook in oven for approx. 20 – 30 minutes (depending on size of fish).
There will be lovely juice from the tomatoes to pour over the smoked haddock and new potatoes.