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.