Haddock in Tomato Basil Sauce

4.70 (46)
⏱ 50 mins 🍽 Serves 4 🌶 british ✅ Easy 🏷 Main course

This British main course features firm white fish fillets, such as haddock, nestled into a flavourful sauce. The base is made by cooking onion and aubergine until tender, then adding chopped tomatoes, paprika, garlic and a touch of sugar. Fresh basil leaves are stirred through before the fish is added to poach gently. The result is a moist, flaky fish dish perfect for dinner or lunch, served with salad and bread.

Haddock in Tomato Basil Sauce

Ingredients

  • 1 tbsp olive oil
  • 1 onion thinly sliced
  • 1 small aubergine about 250g/9oz, roughly chopped
  • 1/2 tsp ground paprika
  • 2 garlic cloves crushed
  • 400g can chopped tomato
  • 1 tsp dark or light muscovado sugar
  • 8 large basil leaves plus a few extra for sprinkling
  • 4 4x175g/6oz firm skinless white fish fillets, such as haddock

Method

  1. Warm the olive oil in a large non-stick frying pan. Add the sliced onion and chopped aubergine, stirfrying for about 4 minutes until they begin to colour. Place a lid on the pan and allow the vegetables to steam-fry in their own juices for 6 minutes to soften.
  2. Mix in the paprika, crushed garlic, canned tomatoes and sugar along with 1⁄2 tsp salt. Continue to cook, stirring, for another 8-10 minutes until the onion and aubergine are tender.
  3. Add the basil leaves to the sauce. Gently place the fish fillets into the pan, cover and cook for 6-8 minutes. The fish is ready when it flakes easily with a knife and the flesh is firm yet moist. Finish by tearing over the remaining basil leaves before serving.

Nutrition (per serving)

Calories212 kcal
Fat4 g
Saturates1 g
Carbs8 g
Sugars1 g
Fibre3 g
Protein36 g
Sodium200 mg

Recipe details

Skill levelEasy
CategoryMain course
Cuisinebritish