Baked haddock with fennel

If you don't have haddock, you could use tuna, salmon, cod or any other meaty fish. Again, this is so easy and quick....chop the vegetables and throw it in the oven for the times mentioned.

Makes six portions

You'll need:

1 smallish fennel bulb, roughly chopped
5-6 cherry tomatoes, cut in half
3 small-medium potatoes, sliced
1/2 courgette, sliced
1 onion, diced
1 tablsp vegetable oil
145g haddock
6 homemade vegetable stock cubes (or 1 cup of water). These "stock cubes" are purely liquid left over from boiling vegetables that I saved to give flavour to other dishes, such as this.

In a pre-heated 190 C/gas mark 5 oven, pop all of the vegetables with the stock cubes in an oiled oven-proof dish and cover with foil. Bake for 20-25 minutes.

Add the piece of haddock and continue baking for 25 minutes so the fish flakes easily.

Blend to the desired consistency.