Haddock with Parsley, Olives and Capers

Preheat the oven to 200C. Line a baking sheet with foil and make the gremolata by mixing all the ingredients in a small bowl. Place the fish fillets skin-side down on the foil, and sprinkle with a few tsp of the gremolata. Drizzle with oil and seasoning, then roast for 10 mins or until flaking. Meanwhile, steam the asparagus and broccoli for 3 mins, then add the courgette to steam for 3 mins.
Mix the remaining gremolata with the mayonnaise. Serve the fish with the steamed veggies, with the sauce and lemon wedges alongside.

15 mins

4 serving

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