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Haddock in tomato basil sauce

Haddock in tomato basil sauce

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(25 ratings)

Cook: 50 mins

Easy

Serves 4
A deliciously simple and low fat fish dinner

Nutrition and extra info

Nutrition per serving

  • kcalories212
  • fat4g
  • saturates1g
  • carbs8g
  • sugars1g
  • fibre3g
  • protein36g
  • salt0.5g
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Ingredients

  • 1 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 onion, thinly sliced

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 small aubergine, about 250g/9oz, roughly chopped

    Aubergine

    oh-ber-geen

    Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…

  • ½ tsp ground paprika

    Paprika

    pa-preek-ah

    A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…

  • 2 garlic clove, crushed
  • 400g can chopped tomato

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 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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Method

  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.

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Comments (28)

Mrs.Aston's picture

I usually trust recipes from this site but my husband and I both found this to be bland and very disappointing. I had high hopes for this but it was lacking any real flavour. You would need to double up the tomatoes and add some tomato purée to make it saucy but I am not convinced even that would save it.

Frantic Flapjack's picture
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Really good. The sauce is lovely although not really enough. If I made again I would double up the tomatoes to stretch it.

Annie17's picture

A very tasty dish! I used 2 x 400g cartons of tomatoes with added chilli for the 4 fillets and substituted diced pepper for the aubergine. 1 teaspoon of sugar was enough, even though I used extra tomatoes.Thank you good food, I will try this one again!

suemowbray's picture

Just made (& eaten) this using glut of tomatoes from the garden. Didn't have aubergine, used sliced courgette instead (yellow and green ones, once again from garden). Used frozen cod slabs. It's delicious.

ail4978's picture
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Just made this very bland. Most recipes I use from this website I give 5* but I'm afraid this did not do it for us.. Was really looking forward to this meal but it was very tasteless.

theshadow330's picture

Fantastic recipe. Been cooking this one for years (finally decided to leave a comment). It works well with all types of fish and can be easily adapted with additional flavours. Works well reheated too!

juliazuzanna's picture
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So easy & quick to make and very very tasty!

wh1teswan's picture
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Try this with a poached egg on top!

wendy_darling's picture
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Delicious. Used frozen haddock and frozen prawns so took a bit longer. Served with couscous

maisie124175's picture
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So quick, healthy and tasty. I had it as a main meal so added a tin of borlotti beans to bulk it for my husband. Really enjoyed and will definitely do it again.

rubyroo33's picture

Delicious. Add some spinach for extra taste

jpointon's picture
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Made it with some courgettes instead of aubergine and added a small portion of tuna I had left over.

josephina86's picture
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Deeeelicious! Served with vegetables, will definitely make again.

ann-mariehumphries's picture
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Absolutely delicious. Even my daughter who is not a fish lover gave it 10/10. I served it with crushed garlic potatoes. Mmm.

lanny2112's picture
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This was delicious! I only used a pinch of salt though as I didn't think it needed the stated amount. Will definitely make this again!

soumi28's picture
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tried this recipe today....was really yummy....had it along with couscous which my husband prepared...would recommend it to fish lovers...interesting fact was that, my hubby who is not a typical fish person, also liked it!!

soumi28's picture
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tried this recipe today....was really yummy....had it along with couscous which my husband prepared...would recommend it to fish lovers...interesting fact was that, my hubby who is not a typical fish person, also liked it!!

cocovanilla's picture
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Too much salt and way too long cooking-time, there are other similar recipes done in half the time. Tasted okay, except from the 1/2 teaspoon salt!

kingorry's picture
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Have made it a few times and now add a few drops of Worcester sauce and a little stock for a slightly richer flavour.

emmajboon's picture
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This was light and flavourful. I served it with chunky farmhouse loaf. This was the first time I had cooked aubergine and it turned out great.

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