By Chef Roy Fretwell from the Jug and Glass, Lea, Matlock, Derbyshire.

Ingredients

Haddock fillet
Vine tomato
Grated mature cheddar cheese
Tablespoon olive oil
Freshly milled black pepper
Oil for frying

Method

Remove eye from top of the tomato and make a cross in the base.

Place in a bowl of boiling water for 30 seconds.

Carefully remove from the water and peel off outer skin.

Cut in half and remove the tomato seeds and discard them. Chop the tomato flesh into small dice sizes.

Place into a bowl with olive oil and black pepper, set aside to marinade.

Heat 2 tablespoons of oil in frying pan. Dry haddock fillet on kitchen paper and place skin side down into the hot oil and fry gently for 4 to 5 minutes depending on the thickness of the fillet.

Take care not to over-cook the fish.

Remove the pan from the heat and spoon the chopped tomato over the fillet of haddock, next sprinkle over the grated cheese.

Place under a hot grill to melt the cheese and warm the tomato.

Place onto a warm plate and garnish with watercress dressed with olive oil and vinegar.

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