Low-carb recipe for 4 people, takes only 50 mins; recipe has olive oil, onion, aubergine, paprika, garlic clove, tomato, muscovado sugar, basil leaf and fish.
Haddock in tomato basil sauce
Course: Low-carb
Servings
4
servings
Prep time
20 mins
Ingredients
- Garlic Clove: 2 garlic cloves, crushed
- Basil Leaf: 8 large basil leaves, plus a few extra for sprinkling
- Olive Oil: 1 tbsp olive oil
- Onion: 1 onion, thinly sliced
- Tomato: 400g can chopped tomato
- Aubergine: 1 small aubergine, about 250g/9oz, roughly chopped
- Paprika: 1/2 tsp ground paprika
- Fish: 4 4x175g/6oz firm skinless white fish fillets, such as haddock
- Muscovado Sugar: 1 tsp dark or light muscovado sugar
Directions
- 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.
