Smoky and saucy haddock
By ChatelaineThis article has not been rated yet.
PREP TIME
10 min
TOTAL TIME
40 min
Serves
4
Photo, Roberto Caruso.
Ingredients
- 4 tsp olive oil
- 1 onion , thinly sliced
- 1 large Japanese eggplant , diced
- 796-mL can plum tomatoes
- 1 garlic clove , minced
- 1 tsp paprika
- 1 tsp brown sugar
- 4 small haddock fillets , about 490 g total
- 1 tbsp capers , drained and chopped
- 1/4 cup chopped parsley
Instructions
- HEAT a large non-stick frying pan over medium. Add oil, then onion and eggplant. Cook until onion is soft, 5 min. Add tomatoes, garlic, paprika and sugar. Use a potato masher to break up tomatoes. Reduce heat to medium-low. Simmer, covered, until saucy, about 15 min.
- ADD fish fillets, then spoon sauce over fish. Simmer, covered, until a knife tip inserted in thickest part of fish and held for 10 sec feels warm, 6 to 8 min. Sprinkle with capers and parsley.
Nutrition (per serving)
- Calories
- 212,
- Protein
- 26 g,
- Carbohydrates
- 15 g,
- Fat
- 6 g,
- Fibre
- 3 g,
- Sodium
- 409 mg.
FILED UNDER: gluten free seafood stovetop
