Haddock in Tomato Basil Sauce

Ingredients

Contains: fish (auto-detected from the ingredients and method; we can miss things, so check labels)

• 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

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the olive oil in a large deep frying pan over medium heat. Add the sliced onion and cook for 8 minutes, stirring, until soft.

2. Add the chopped aubergine and cook for 8 minutes, stirring often, until it softens and begins to brown at the edges.

3. Stir in the ground paprika and crushed garlic and cook for 1 minute until fragrant.

4. Add the chopped tomatoes, muscovado sugar and 8 torn basil leaves. Simmer gently for 15 minutes, stirring occasionally, until thickened.

5. Preheat the oven to 400°F (200°C). Spread the sauce in a shallow ovenproof dish and lay the fish fillets on top in a single layer, spooning sauce over them.

6. Bake for 15 to 20 minutes until the fish is opaque and flakes easily, or reaches 145°F (63°C) in the thickest part.

7. Sprinkle with the extra basil leaves and serve hot.