Vegetable casserole with haddock

Ingredients:

• 2 medium sized haddock fillets, cut into chunks
• 1 large aubergine, sliced
• 1 red bell pepper, sliced
• 1 red onion, sliced
• 3-4 cloves of garlic
• 2 tbsp olive oil
• 1 tbsp dried thyme
• Salt and freshly ground black pepper
• 1 can chopped tomatoes
• 1/2 cup vegetable stock
• 2 large potatoes, peeled and thinly sliced
• 1 cup grated cheddar cheese

Instructions:

1. Preheat the oven to 180°C/350°F.
2. In a large skillet, heat olive oil over medium-high heat. Add sliced aubergine, bell pepper, onion and minced garlic and cook for 5-7 minutes until the vegetables are soft.
3. Add dried thyme, salt, and pepper and stir well.
4. Pour the chopped tomatoes and the vegetable stock into the skillet and let it simmer for 10-12 minutes.
5. In a separate bowl, toss sliced potatoes with a little bit of olive oil and sprinkle with salt and pepper.
6. Layer the cooked vegetables in the bottom of a large casserole dish and place the chunks of haddock on top of the vegetables.
7. Pour the tomato and vegetable mixture over the fish.
8. Place the sliced potatoes on top of the tomato mixture and sprinkle with grated cheddar cheese.
9. Cover the casserole dish with foil and bake in the oven for 30 minutes.
10. Remove the foil and bake for an additional 15-20 minutes or until the cheese is melted and golden brown.
11. Serve hot with a side of fresh bread or a salad.

Verdict:

This vegetable casserole with haddock is a healthy and delicious meal that is perfect for a family dinner or entertaining friends. The combination of fresh vegetables and fish creates a light and flavorful dish that is both filling and satisfying. The cheddar cheese and sliced potatoes on top add a nice crunchy texture. Serve with a glass of white wine for a complete meal.

Enjoy!