Haddock in Tomato & Olive Sauce

This recipe works in combination with: Lamb Kofte & Greek Salad, Moussaka, Tuna Nicoise Salad. This recipe features in these meal plans: Mediterranean Medley.

Haddock cooked in an Italian tomato and olive sauce served with green beans and sautéd new potatoes.

Ingredients

  • 120g of fine trimmed green beans
  • 4 medium new potatoes (approx 70g each), thickly sliced
  • 400g of tinned chopped tomatoes
  • 1 small onion (approx 110g), chopped
  • 340g of haddock fillets
  • half 185g tin of olives, halved
  • 1 large garlic clove, finely chopped
  • 2 tbsp olive oil
  • 1 tsp tomato puree
  • 11/2 tsp dried oregano
  • 5 tsp margarine/butter
  • Serves: 2
  • Course: Main Course
  • Preparation time: 10 mins
  • Cooking time: 35 mins
  • Price per person: £2.93
  • Store cupboard: Typical
  • Calories per serving: 439
  • 5-a-day per serving: 2.5
  • Print Recipe
Haddock in Tomato Sauce photo
Tasty?

679 cooks think so

Method

  1. Heat 1 tbsp oil in a frying pan and cook the onion and two-thirds of the garlic for 2-3 minutes, or until the onion is soft.
  2. Add the chopped tomatoes, olives, tomato puree and 1 tsp oregano. Bring to the boil and simmer, covered, for 10-15 minutes, or until the sauce begins to thicken. Season with salt and pepper.
  3. Lay the haddock fillets on top of the tomato sauce, cover and cook for 6-8 minutes, or until the fish begins to flake.
  4. Meanwhile, for the sautéed potatoes, parboil the potatoes in lightly salted boiling water for 5-6 minutes. Drain well. Heat 3 tsp butter and 1 tbsp oil in a frying pan and cook the potatoes over a medium to high heat, stirring occasionally, for 5 minutes, or until browned on all sides. Sprinkle with the remaining oregano, and season well with salt and pepper.
  5. Cook the green beans in boiling water for 3-4 minutes, or until tender. Drain and set aside. Heat 2 tsp butter in the pan and cook the remaining garlic over a low heat for 1 minute. Add the green beans and toss together. Season with salt and pepper.
  6. Serve the haddock in the tomato and olive sauce alongside the green beans and sautéed potatoes.


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