Smoky and saucy haddock

Prep 10 min
Total 40 min
Serves 4

This article has not been rated yet.


4 tsp
onion, thinly sliced
large Japanese eggplant, diced
796-mL can
plum tomatoes
garlic clove, minced
1 tsp
1 tsp
brown sugar
small haddock fillets, about 490 g total
1 tbsp
capers, drained and chopped
1/4 cup
chopped parsley


  • 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.


Calories 212, Protein 26 g, Carbohydrates 15 g, Fat 6 g, Fibre 3 g, Sodium 409 mg.
Recipe Collections
Latest Recipes