Haddock In Tomato & Ginger Sauce Recipe, from our academy’s recipe selection.
1 tsp ghee or coconut oil
1⁄2 a medium sized white onion, finely chopped 1 tsp fresh ginger, finely chopped
2 garlic cloves, finely chopped
200g tinned tomatoes, puréed
a pinch of sea salt
a pinch of ground black pepper
a small bunch of fresh parsley, finely chopped 160g haddock fillet
juice of 1⁄2 a lemon
Heat the ghee / oil in a large saucepan over a medium heat.
Add the onion and sauté for 3-4 minutes, stirring occasionally until soft.
Add the ginger and garlic and fry gently, stirring for 2 minutes.
Add the tomatoes and salt. Stir well and simmer for 5 minutes.
Add the black pepper and parsley and stir well. Add the haddock, cover and cook for 8 minutes or until the haddock is cooked through.
Plate up the sauce and top with the haddock. Garnish with a sprinkle of chopped parsley and a squeeze of lemon juice.
Store any leftover haddock and sauce in an airtight container and refrigerate for up to 2 days or freeze on same day.
Serving suggestion: Serve with fresh steamed greens of your choice.