Roasted Fish and Vegetable Stack

Ingredients

454g (1lb) Regal Smoked Haddock or Cod Fillet, fresh or defrosted, skinned

1 red pepper, deseeded and cut into chunks

1 aubergine cut into chunks

225g (8oz) shallots, peeled and quartered

225g (8oz) courgettes, sliced

6 cherry tomatoes, halved

Salt and pepper

2 x 15ml spoon (2 tbsp) dried mixed herbs

3 x 15ml spoon (3 tbsps) olive oil

4 x 15cm (6") flour tortillas

5 x 15ml spoon (5 tbsps) tomato salsa sauce

40g (1½ oz) grated cheese

Method

1) Preheat the oven to 200 °C/400 °F/Gas Mark 6.

2) Place the peppers, aubergine, shallots, courgettes and tomatoes and seasoning into a roasting tin.

3) Spoon over the olive oil. Roast for 40 minutes, turning once. Add the cubes of fish. Return to the oven and cook for 8-10 minutes.

4) Layer the tortillas and fish mixture alternately into a baking dish, finish with a tortilla.

5) Spoon over the salsa sauce, sprinkle over the cheese. Cook under a preheated grill for 3-4 minutes until the cheese melts.

Serve with crusty French bread.

Serves: 4

Provided By: Sea Fish Authority