Makes 4 servings
4 (six ounces each) haddock fillets
12 ounces new potatoes, thick sliced
6 ounces fine green beans, halved
6 ounces cherry tomatoes
1 red onion, cut into wedges
2 tablespoons butter, melted
sea salt flakes
1 teaspoon crushed chilies
4 tablespoons Caesar dressing
1 tablespoon fresh chopped chives
Cook the potatoes in boiling salted water for 8 minutes, add the fine green beans and cook for a further 2 minutes. Drain and spoon into a bowl. Add the tomatoes and red onion.
Brush the fish with a little melted butter, sprinkle with the sea salt and crushed chilies. Cook under a hot grill for 4 to 5 minutes.
Add a little water to the Caesar dressing. Add three quarters of the dressing to the vegetables and toss to coat.
Serve the vegetables topped with the fish and drizzle over the remaining dressing. Garnish with the chives.