Haddock in Tomato & Basil Sauce
A deliciously simple and low fat fish dinner
Servings 4 People
- 1 tbsp olive oil
- 1 onion thinly sliced
- 1 small aubergine, roughly chopped
- ½ tsp ground paprika
- 2 garlic cloves, crushed
- 400g can chopped tomatoes
- 1 tsp dark or light muscovado sugar
- 8 large basil leaves, plus a few extra for sprinkling
- 4 haddock fillets
Heat the olive oil in a large non-stick frying pan and stir fry the onion and aubergine. After about 4 minutes the vegetables will start to turn golden but won’t be soft yet, so cover with a lid and let the vegetables steam-fry in their own juices for 6 minutes – this helps them to soften without needing to add any extra oil.
Stir in the paprika, garlic, tomatoes and sugar with 1⁄2 tsp salt and cook for another 8-10 minutes, stirring, until onion and aubergine are tender.
Scatter in the basil leaves then nestle the fish in the sauce, cover the pan and cook for 6-8 minutes until the fish flakes when tested with a knife and the flesh is firm but still moist. Tear over the rest of the basil and serve with a salad and crusty bread.