Haddock in tomato basil sauce

Haddock in tomato basil sauce

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(27 ratings)

Cook: 50 mins

Easy

Serves 4
A deliciously simple and low fat fish dinner

Nutrition and extra info

Nutrition: per serving

  • kcal212
  • fat4g
  • saturates1g
  • carbs8g
  • sugars1g
  • fibre3g
  • protein36g
  • salt0.5g
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Ingredients

  • 1 tbsp olive oil
    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

    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

    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

    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

    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

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, questions and tips

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cshobbs
25th Nov, 2016
5.05
I added some courgette with the aubergine and some fresh cherry tomatoes with the canned ones. Very easy but lovely and tasty.
Mrs.Aston
15th Oct, 2015
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
28th Aug, 2014
3.8
Really good. The sauce is lovely although not really enough. If I made again I would double up the tomatoes to stretch it.
Annie17
22nd Jul, 2014
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
18th Sep, 2013
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
25th Sep, 2012
3.05
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
24th Sep, 2012
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
1st Jul, 2012
5.05
So easy & quick to make and very very tasty!
wh1teswan
8th Feb, 2012
5.05
Try this with a poached egg on top!
wendy_darling
1st Feb, 2012
5.05
Delicious. Used frozen haddock and frozen prawns so took a bit longer. Served with couscous

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