Roasted Fish and Vegetable Stack

Ingredients:

• 454g (1lb) Regal Smoked Haddock or Smoked Cod Fillet, fresh or defrosted, skinned
• 1 Red Pepper, deseeded and cut into chunks
• 1 Aubergine cut into chunks
• 225g Shallots, peeled and quartered
• 225g Courgettes, sliced
• 6 Cherry Tomatoes, halved
• Salt and Pepper
• 2 tbsp dried Mixed Herbs
• 3 tbsps Olive Oil
• 4 x 6" flour Tortillas
• 5 tbsps Tomato Salsa Sauce
• 40g 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/veg 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