Name: Haddock in tomato basil sauce
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: British
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 tomato; 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

Home
Recipes
Haddock in tomato basil sauce

Haddock in tomato basil sauce

Good Food team

Save recipe

Serves 4

Easy

Cook: 50 mins

A star rating of 4.7 out of 5.47 ratingsRate

loading...

A deliciously simple and low fat fish dinner

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Mediterranean marinated vegetables

A star rating of 0 out of 5.0 ratings

Ingredients

Nutrition

Units:

MetricUS

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 tomato
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

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal212
fat4g
saturates1g
carbs8g
sugars1g
fibre3g
protein36g
salt0.5g

low

Method

step 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.
step 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.
step 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

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.7 out of 5.47 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now