In Tomato Basil Sauce
This is such a delicious meal, a tasty way of cooking white fish, any firm white fish will do, especially for those hesitant about cooking fish. It will make fish eaters out of just about anyone!
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 Recipe
Ingredients
- 1 tablespoon olive oil
- 1 onion thinly sliced
- 1 small aubergine or eggplant roughly chopped
- ½ teaspoon ground paprika
- 2 garlic cloves crushed
- 2 cups fresh tomatoes chopped or 400 gr can of tomatoes
- 1 teaspoon light or dark muscovado sugar or brown sugar
- 8 large basil leaves plus a few for garnish
- 1 kilo fresh white fish fillet per person (about 250 gm each)
- ½ teaspoon sea salt
- Add ½ teaspoon of 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, asparagus or whatever takes your fancy.
Notes
Nutrition
Did you make this & like it, or not, let us know?!