Quick Summer Supper - Haddock Loins

One of my favourite white fish that needs so little cooking.  The flavour is great and so all you need is to keep everything simple and fresh.

If you keep to bright colours, it also makes a very cheerful supper on a rainy Summer's evening.

• A 150 gram loin per person
• One red and one small green pepper per person (cut into strips)
• One heart of chicory (cut into strips)
• A small red onion (halved and sliced thinly)
• Lemon slices (and the juice of the remaining half a lemon)
• Olive oil
• Thyme
• Salt

This was so quick - less than 30 minutes including preparation time and cooking.

Preheat oven to 180 degrees C

Place a sheet of baking foil, shiny side down onto the baking sheet - this should be twice the size of the baking sheet so that it forms a parcel around the fish.  Brush some oil onto the base and place a few slices of onion on the base, and place the loin on top.

Place a couple of lemon slices on top.  Sprinkle a little salt and thyme on top of this and then close and seal the foil.  Making sure there is mini-tent of space above the fish.

Put in the oven for 15-18 minutes, depending on whether there is just one loin or a more in the parcel.

With the remaining strips of pepper, the strips of chicory and slices of onion, place in a bowl and add a little salt and thyme and toss.  Keeping a the remaining lemon and a little oil reserved to the side to dress the salad once the fish is ready.

Once the time is up for the fish.  Take it out of the oven and leave in its parcel whilst plating up.  Dress the salad with the lemon juice and oil and toss once more.  Place the loin on top of the plated salad.

Great fresh flavours in under 30 minutes,