step 1
Pre-heat oven to gas mark 6 / 200 °c. Put the vegetables on a baking tray and drizzle with a little olive oil then sprinkle with basil and place on the top shelf of the oven.
step 2
After 10 minutes give the vegetables a stir to cover nicely with the oil. Start boiling the potatoes in a lidded sauce pan.
step 3
After a further 15 minutes, when potatoes are softening well, pre-heat a little olive oil in a frying pan on a low heat for 1 minute then add the onions and garlic and cook for 2-3 minutes.
step 4
Cook on each side for 1 minute then add the wholegrain mustard, parsley, lemon zest and juice and the cream. Cook for 3-4 minutes stirring gently to combine all the flavours well, season with salt and pepper to taste then turn down to a low heat.
step 5
Drain the potatoes then add a knob of butter and crush with a fork. Serve the crushed potatoes on the centre of a plate, piling the roasted veg on the side.
step 6
With a fish slice, carefully life the haddock out of the pan and place on top of the potatoes then spoon on the sauce. Garnish with a wedge of lemon and a spring of parsley (optional).
step 7
Serve with a well chilled crisp Chardonnay. Enjoy!