Haddock in tomato basil sauce

Haddock in tomato basil sauce

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(21 ratings)

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Cooking time

Cook: 50 mins

Skill level

Easy

Servings

Serves 4

A deliciously simple and low fat fish dinner

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
212
protein
36g
carbs
8g
fat
4g
saturates
1g
fibre
3g
sugar
1g
salt
0.5g

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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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.

Recipe from Good Food magazine, July 2003

Comments, questions and tips

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Comments

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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.

joskelly's picture
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We didn't have aubergines but used leeks - absolutely lovely

I will try with Aubergine next time

callingpiper's picture
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love this sauce

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