|Haddock fillet||1 1⁄4 Pound, skinned|
|Freshly ground black pepper||To Taste|
|Courgettes||8 Ounce, washed and sliced|
|Onion||1 Medium, peeled and sliced|
|Tomatoes||2 Medium, skinned and chopped|
|Tabasco sauce||1⁄4 Teaspoon|
Cut haddock into 4 equal portions, and season each piece with salt and pepper.
Fry courgettes and onion in butter until just tender, then stir in tomatoes and Tabasco sauce.
Place portions of haddock in a casserole, then top fish with vegetables.
Cover and cook in the oven until haddock and vegetables are tender.