Start by adding 2 tbsp of olive oil to a large frying pan on a low heat. Add the sliced garlic, red pepper flakes & optional anchovies (no need to chop them, they’ll naturally break down in the sauce).

Whilst this is gently frying on a really low heat – we don’t want to burn the garlic, slice the tomatoes into quarters and pit the olives. Add to the frying pan with a splash (100ml) of water and season with salt and pepper. The water prevents the garlic from burning so you don’t need to remove it and add it back in. At this stage you can also pop your rice of choice on, timer set according to the packet.

When the tomatoes start to break down, use your spoon to help the process along by smashing them around a little bit. Once the tomatoes have formed a sauce, you can add the chopped tomatoes and 200ml of water. Stir to combine and taste to check if it needs a pinch more of salt.

Place the haddock (pre-sliced into 5 portions) on top of your sauce to poach. Cover with a lid for 6 minutes.