Haddock in tomato basil sauce

Haddock in tomato basil sauce

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(36 ratings)

Cook: 50 mins


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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  • 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



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

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



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

  • ½ tsp ground paprika



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

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



    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


  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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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!
1st Jul, 2012
So easy & quick to make and very very tasty!
8th Feb, 2012
Try this with a poached egg on top!
1st Feb, 2012
Delicious. Used frozen haddock and frozen prawns so took a bit longer. Served with couscous
19th Jan, 2012
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.
9th Oct, 2011
Delicious. Add some spinach for extra taste
13th Sep, 2011
Made it with some courgettes instead of aubergine and added a small portion of tuna I had left over.
5th Sep, 2011
Deeeelicious! Served with vegetables, will definitely make again.
11th Jun, 2011
Absolutely delicious. Even my daughter who is not a fish lover gave it 10/10. I served it with crushed garlic potatoes. Mmm.
10th Jun, 2011
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!


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