Haddock in basil oil with green beans and roasted tomatoes

We had some ingredients (particularly basil) to use up so I thought I would have a crack at making a quick and simple dish on my own, based on some other recipes I’d tried previously.

I decided to chop some basil up and add some olive oil, to create a marinade for the fish, and I also used what was left to roast the tomatoes in. basil goes well with tomatoes, and it also went well with the fish, too! The below recipe serves two people.


  • Two boneless, skinless haddock fillets
  • Generous handful of cherry tomatoes
  • Two handfuls of runner beans
  • One large handful of basil (chopped)
  • Two tablespoons of olive oil
  • Salt and pepper to season




  • In a chopper, or by hand, finely chop the basil and place in a bowl with the oil. Reserve a small amount of this to drizzle on your tomatoes.
  • Gently mix the fish fillets in the large bowl of oil, and leave in the fridge for half an hour.
  • When ready to cook, boil the kettle and pre-heat the oven to 180c fan.
  • Put the tomatoes in an oven proof dish, drizzle with basil oil and a sprinkle of salt. These will need 10 minutes in the oven.
  • Put a frying pan on, and add the fish, while bringing a saucepan of the kettle water to boil.
  • When boiling, add some salt and your beans for a few minutes.
  • When the fish has cooked, allow to rest on a warm plate before finishing off the beans in the pan for a few minutes with a sprinkle of sea salt.
  • Plate up with the haddock on top of the beans alongside the tomatoes.
  • Healthy and simple!

Novice tomato and parmesan scrambled eggs with basil

I love scrambled eggs on the weekend, and this recipe is a nice (if not perfectly healthy) way to liven them up!


  • Two free range eggs
  • Knob of butter
  • One tomato (diced)
  • 30g grated parmesan
  • Slice of bread
  • salt
  • pepper


Really depends if you have the cheese in doors already, but definitely not more than a few quid.


  • Add the butter to a medium/low heat and when melted and hot, add the tomatoes for around a minute
  • Next crack in the two eggs and mix it all up
  • Next add a tablespoon of the parmesan and stir in
  • When the eggs are just about ready, season them before adding them to your toast
  • Top with the rest of the parmesan and some fresh basil leaves