Haddock In Tomato Basil Sauce
Delight your taste buds with this sumptuous fish and vegetable stew, where tender white fish fillets are gently simmered in a rich tomato sauce infused with aromatic garlic and basil. The aubergine and onion add a delightful depth of flavor, making every bite a comforting and satisfying experience. Serve this dish with a side of fresh salad and crusty bread for a wholesome and fulfilling meal that will surely impress your dinner guests.
— Constant Cookbook
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
Instructions
- 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.
- 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.
- 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.
Prep Time
PT50M
Yield
Serves 4
Nutrition
- Calories: 212 calories
- Fat Content: 4 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 8 grams carbohydrates
- Sugar Content: 1 grams sugar
- Fiber Content: 3 grams fiber
- Protein Content: 36 grams protein
- Sodium Content: 0.5 milligram of sodium
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