If you're looking for a simple haddock recipe, this one is worth keeping in your collection. Mild, flaky haddock is gently cooked directly in a rich tomato sauce with aubergine, garlic and fresh basil, allowing the fish to absorb all those lovely Mediterranean-inspired flavors.
Next, try my delicious White Fish In a Skillet, and if you have kids, my Fish Patties or Fish Balls with French Frites!
It pairs very well with your favorite rice, or pasta, and even potatoes go well.
Here is another fish recipe that can be used with other types of fish like haddock or sole, with delicious results, Plaice Recipe.
If you would like a recipe that is a one-pot-meal made with fish, then Bouillabaisse is waiting for your discovery.
More Yummy Recipes
📖 Recipe
Prep Like a Pro
Before you start cooking, chop, measure, and prep every ingredient, and gather your tools.
This simple habit reduces stress, prevents overcooking, and instantly improves your meals. Mise en Place - "Everything in its place."
Baked Haddock In Tomato Basil Sauce
Ingredients
- 1 tablespoon olive oil
- 1 onion thinly sliced
- 1 small eggplant aubergine in French, roughly chopped
- ½ teaspoon ground paprika
- 2 garlic cloves crushed
- 2 cups fresh tomatoes chopped or 400 gr can of tomatoes
- 1 teaspoon brown sugar or light or dark muscovado sugar
- 8 large basil leaves plus a few for garnish
- 4 lb white fish fillet 1 lb per person
- ½ teaspoon sea salt
- ½ teaspoon chilli powder for a little extra kick
Instructions
- 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.
- 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.
- Sprinkle the basil leaves over the sauce.
- Add ½ teaspoon of chili powder for a little extra kick.
- Place the fish in the sauce and cover the pan and cook for 6-8 minutes until the fish flakes easily when tested with a knife.
- Tear the rest of the basil leaves over the pan of fish, and serve.
- You can serve with a salad, crusty bread, another vegetable, or whatever takes your fancy.
Notes
- Fish cooks fast and is done when it flakes easily with a fork.
Loved it, tweaked it, or not your "cup of tea"... I’d really love to hear how it went for you.