Haddock in tomato basil sauce

• olive oil↗ tbsp
• onion↗1

  thinly sliced

• small aubergine↗1

  about 250g/9oz, roughly chopped

• ground paprika tsp
• garlic cloves↗2

  crushed

• can chopped tomato400g g
• dark or light muscovado sugar tsp
• large basil leaves↗8

  plus a few extra for sprinkling

• firm skinless white fish4

  fillets, such as haddock

Step-by-step instructions

1. 1

   Heat the olive oil in a large non-stick frying pan and stir‑fry 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.

2. 2

   Stir in the paprika, garlic, tomatoes and sugar with ½ tsp salt and cook for another 8‑10 minutes, stirring, until onion and aubergine are tender.

3. 3

   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.