Tempting Baked Haddock

(SERVES 4)

• 4 small haddock fillets, about 150 g/5 oz each, skinned
• 5 ml/1 tsp extra virgin olive oil
• 25 g/1 oz/2 tbsp low-fat spread
• 60 ml/4 tbsp dry vermouth
• 30 ml/2 tbsp tomato ketchup (catsup)
• 2.5 ml/ ½ tsp dried mixed herbs
• Salt and freshly ground black pepper
• 30 ml/2 tbsp white breadcrumbs
• 15 ml/1 tbsp chopped parsley
• 1 garlic clove, very finely chopped

To serve:

• Fennel Potatoes
• Mixed Leaf Salad

Lay the fish in a shallow flameproof dish. Heat the oil with the low-fat spread and drizzle over. Sprinkle with the herbs and salt and pepper. Mix the breadcrumbs with the parsley and garlic. Scatter over, then bake in a preheated oven at 180degree C/375degree F/gas mark 4 for about 30 minutes until cooked through and golden on top. Serve with Fennel Potatoes and Mixed Leaf Salad.