HADDOCK
in tomato basil sauce


A tasty way of cooking white fish – any firm white fish will do – especially for those hesitant about cooking fish. 

Add ½ tsp of chilli powder for a little extra kick.


INGREDIENTS

·         1 tbsp olive oil

·         1 onion, thinly sliced

·         1 small aubergine, roughly chopped

·         ½ tsp ground paprika

·         2 garlic cloves, crushed

·         400g can of tomatoes

·         1 tsp light or dark muscovado sugar

·         8 large basil leaves, plus a few for garnish

·         1 fresh, white fish fillet per person (about 175 gm each)

·         ½ tsp sea salt


METHOD

1.         Heat the olive oil in a non-stick frying pan and stir fry the onion and aubergine for about 4 minutes, until they start to turn golden. Then cover with a lid and let them steam for 6 minutes, to help soften them.

2.         Stir in the paprika, garlic, tomatoes and sugar, and the salt, and cook, with the lid on, for another 8-10 minutes, stirring as necessary until the onion and the aubergine are tender.

3.         Sprinkle over the basil leaves, the place the fish in the sauce. Cover the pan and cook for 6-8 minutes until the fish flakes easily when tested with a knife.

4.         Tear over the rest of the basil leaves, and serve.

You can serve with a salad, crusty bread, asparagus stems…or whatever takes your fancy.

Add ½ tsp of chilli powder for a little extra kick.