Ingredients (Serves 2)

• 3 tbsp olive oil
• 2 x 200g/7oz haddock fillets
• 10 Peppadew Mild or Hot Whole Sweet Piquanté Peppers, rinsed and drained
• Finely grated zest and juice of 1 lemon
• 2 tbsp capers
• 2 sprigs fresh dill
• 2 sprigs fresh flat-leaf parsley
• Salt and freshly ground black pepper

Heat the oil in a large frying pan. Add the haddock fillets and cook over a medium heat for 6-8 minutes, adding the peppers after 3-4 minutes. Stir in the lemon zest, lemon juice and capers. Then, using a pair of scissors, snip in the dill and parsley.

Season to taste. Test that the fish is cooked with a fork (the flesh should be opaque and flake easily). If necessary, leave to cook for another 1-2 minutes.

Serve the fish with the lemony herb sauce spooned over the top and with the peppers served on the side.