600g traditional smoked haddock fillets (cut into four pieces)
1 tblsp olive oil
400g cherry tomatoes
3 tblsp organic mayonnaise
1 crushed garlic clove
100g white breadcrumbs
2 handfuls of fresh, flat-leaf parsley
Salt and freshly ground black pepper
Heat the oven to 220C or gas mark 7. Lightly oil a large baking tray and lay the haddock and cherry tomatoes alongside each other, leaving space between each piece of fish. In a small bowl, mix together the mayonnaise and the crushed garlic then spread the mixture evenly over the fish.
Roughly chop the parsley and add this to a bowl along with the breadcrumbs and the juice and zest from the lemon. Toss the mixture and season to taste with the salt and pepper. Evenly top each piece of fish with the mixture.
Finally, drizzle olive oil over the fish and tomatoes and bake in the oven for around 15 minutes or until the crust is golden and crunchy.