Haddock in tomato basil sauce

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Good Food

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1. Heat the olive oil in a large non-stick frying pan and stirfry 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.
2. 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.
3. 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.

Per serving

212 kcalories, protein 36g, carbohydrate 8g, fat 4 g, saturated fat 1g, fibre 3g, salt 0.5 g

Latest comments and suggestions

• Brigita

  14 March 2009

  Brigita commented on this recipe

  Loved it! Simple, light and delicious!

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• Brigita

  14 March 2009

  Brigita rated this recipe

  

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• Jessica

  01 May 2009

  Jessica rated and commented on this recipe

  

  I really liked this recipe, i did it with prawns last night and will do it with haddock tonight as i bought some in this morning! would recommend, quick, easy, delicious! :)

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• Jessica

  01 May 2009

  Jessica commented on this recipe

  I really liked this recipe, i did it with prawns last night and will do it with haddock tonight as i bought some in this morning! would recommend, quick, easy, delicious! :)

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• Joan

  20 June 2009

  Joan rated and commented on this recipe

  

  I have made this recipe a number of times. Easy to make. It even converted someone who claimed to "hate" eggplant (aubergine).

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• Nicefrock4eyes

  23 August 2009

  Nicefrock4eyes rated and commented on this recipe

  

  Dead easy to make and tasted amazing - served with crusty white bread = yum. Boyf loved it.

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• Andrew Clark

  20 October 2009

  Andrew Clark commented on this recipe

  Made this last night for the first time, I'm a student but fancied making something a bit more interesting than usual! Didn't have any aubergine, and swapped tinned tomatoes for fresh cherry tomatoes, and it turned out quite sweet and delicious!

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• callingpiper

  01 November 2009

  callingpiper rated and commented on this recipe

  

  love this sauce

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Ingredients

• 1 tbsp olive oil
• 1 onion , thinly sliced
• 1 small aubergine , about 250g/9oz, 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 4x175g/6oz firm skinless white fish fillets, such as haddock

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Difficulty and servings

Serves 4

Preparation and cooking times

Cook 50 mins

Low-fat

Ingredients

• 1 tbsp olive oil
• 1 onion , thinly sliced
• 1 small aubergine , about 250g/9oz, 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 4x175g/6oz firm skinless white fish fillets, such as haddock

Per serving

212 kcalories, protein 36g, carbohydrate 8g, fat 4 g, saturated fat 1g, fibre 3g, salt 0.5 g

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