Ready in 30 Mins.
- Preheat the Oven to 220c
- Sweat together in a heavy based pan. Cover with a lid and fry until the vegetables are soft but not brown
- Add and season to taste with salt, pepper and sugar. Put the lid back on and continue cooking over a very low heat, stirring occasionally, for about ten minutes.
- The mixture should be soft and the juices from the tomato should have evaporated.
- Place the haddock on top of the peperonata , season with black pepper, smear with unsalted butter, a squeeze of lemon juice and a sprig of thyme. Place in the oven and cook for around 12-15 mins or until the haddock is cooked through.