Fish Traybake with Red Pepper and Tomatoes

• new potatoes500g g

  halved or quartered if large

• olive oil↗3 tbsp tbsp
• red onion↗1

  coarsely sliced

• red pepper↗1

  coarsely sliced

• yellow pepper↗1

  coarsely sliced

• oregano↗few sprigs of

  or thyme

• cherry tomatoes↗400g can g

  canned

• cherry tomatoes↗200g g

  (on the vine or not)

• white fish4 fillets frozen

  (e.g., cod or pollock)

• lemon↗1

  sliced, plus extra wedges for serving

Step-by-step instructions

1. 1

   Preheat the oven to 200 °C (180 °C fan, gas 6). Transfer the potatoes to a baking dish, drizzle with 1 tbsp oil and bake for 20 minutes.

2. 2

   Add the onion and peppers, toss and season well, then add the herbs and drizzle another 1 tbsp oil. Cook for 15 minutes, then add the canned tomatoes and spread the fresh tomatoes on top (leave on the vine if using vine‑tomatoes). Place the fish, drizzle the remaining oil, season and arrange lemon slices over the fish. Bake for 15–20 minutes until the fish is done. Serve with lemon wedges for squeezing.