River Cobbler or Haddock work really well, however, any White fish will do a great job in this dish. Serve it with Potatoes and Green Beans, cooked fresh to really make the difference.

Try using different cuts of Fish – Smoked Haddock offers a delicate treat, and different taste completely.

To Serve 4
2 Shallots or 1 Onion, chopped
1 Sweet Special Pointed Pepper, deseeded and roughly chopped
1tbsp Olive Oil
400g Can Chopped Tomatoes
1tsp Chopped Dried Oregano
2tbsp Tomato Ketchup
100g Crème Fraiche
600g River Cobbler or Haddock Fillet, or other White Fish
Potatoes and Green Beans, to serve

1. Heat an oven to 180C.
2. Cook the Shallots (or Onion) along with the Red Pepper over a medium heat for ten minutes, until soft. Add the Tomato and Oregano, then boil, uncovered for around three minutes stirring all the time.
3. Remove from the Heat, add the Ketchup and Crème Fraiche, before seasoning to taste with Salt and Pepper. Pour into an Ovenproof dish large enough to place the Fish in a single layer across the base.
4. Add the Fish, cover with a lid or with foil then cook for twenty to twenty five minutes, until soft and tender in the middle.

Serve with the Potatoes and Green Beans.

Photo Courtesy of: *Jeffery*