Haddock & Gremolata Fish Cakes With Marinated Veg

Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and boil a full kettle

Dice the potatoes (skins on) into bite-sized pieces

Add the diced potato to a pot with plenty of boiled water and a generous pinch of salt and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 12-15 min or until fork-tender, drain and return to the pot to cool

Chop the parsley finely, including the stalks

Zest 1/2 [1] lemon (try to grate lightly with a micro-plane or sharp box grater) and cut in half

Peel and finely chop (or grate) the garlic

Add the chopped parsley to a bowl with half the garlic (you'll use the rest later!), the lemon zest, the juice of 1/2 [1] lemon, 1 tbsp [2 tbsp] olive oil and a generous pinch of salt and pepper

Add the haddock bites and give everything a good mix up – this your gremolata fish

Mash the cooled potato until smooth

Add the gremolata fish, 3 tbsp [6 tbsp] flour, a pinch of salt and pepper and mix until fully combined

Divide the mixture into 4 [8], then shape into fish cakes

Add the fish cakes to a baking paper-lined baking tray with a generous drizzle of olive oil and put the tray in the oven for 25 min, flipping once halfway for even cooking – these are your haddock & gremolata fish cakes

While the fish cakes are cooking, top, tail and chop the courgette[s] into quarters lengthways, then into batons

Peel and chop the red onion[s] into thin wedges

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium-high heat

Once hot, add the cherry tomatoes, red onion wedges, courgette batons with a pinch of salt and pepper

Cook for 12 min or until tender and starting to char

Once tender, add the dried oregano, chilli flakes (can't handle the heat? Go easy!), white wine vinegar, 1 tsp [2 tsp] sugar and the remaining garlic to the pan with a generous drizzle of olive oil

Give everything a good mix up and cook for 1-2 min further or until fragrant – this is your marinated veg