By Jane Curran
Heat the oil in a frying pan and add the shallots, frying gently to soften without colouring. Add the garlic and cook for an extra 2 minutes, then add the tomatoes, sugar and vinegar, and cook gently for 5 to 8 minutes, until the tomatoes are losing their shape but haven't disintegrated.
Meanwhile, lightly toss the haddock fillets in the flour and heat the oil in a separate frying pan. Fry the haddock gently for 5 minutes, turning occasionally until all sides are golden and the inside is opaque. Scatter the basil leaves into the sauce just before serving. Place the haddock on plates and top with the tomato sauce.
Serve with green beans.
- 4tbsp extra virgin olive oil
- 2 shallots, finely sliced
- 2 garlic cloves
- 6 ripe vine tomatoes, chopped
- large pinch sugar
- 1tbsp red wine vinegar
- 2 sustainable haddock fillets (or pollack)
- 2tbsp seasoned flour
- 2tbsp oil
- small handful basil leaves, torn
Top Tip for making Haddock with Hot Chopped Tomato Sauce
We fry the haddock as it gives a crisp crust. Pollock fillets are very good value but are thinner, so will cook more quickly.
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