Haddock loin butternut squash and peas
Preheat the oven at 200c/180c fan/gas mark 6.
Cut a large piece of aluminium foil, enough to create a parcel for the haddock. Place the fish onto the foil and season with a pinch of salt and pepper. Bring one edge of the foil over to loosely cover the fish and then fold over both edged together twice to create a parcel. Then do the same with the two remaining edges of the foil to seal the parcel of fish. Place the parcel on a baking tray and place in the oven for 15-20 minutes. Ensure fish is cooked thoroughly before eating.
Cut and dice the butternut squash (2cm cubes) and place on a baking tray lined with baking paper. Drizzle with the oil and add a pinch of salt and pepper and place in the heated oven for 15-20 minutes or until tender.
Place the frozen peas in a pot of water with a pinch of salt. Boil for 5 minutes until tender.
Place the cooked fish onto a plate and squeeze on the lemon, add the cooked butternut squash and peas and serve.