Haddock in tomato basil sauce

30-60 minutes 4 servings 400 kcal or less aubergine aubergines basil leaf basil leaves bbc good food fish haddock mains muscovado sugar paprika tomato tomatoes

N/A

Source

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

Method

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.