A deliciously simple and low fat fish dinner
Cook:50 mins
Serves 4
1 tbsp olive oil1 onion, thinly sliced1 small aubergine, about 250g/9oz, roughly chopped½ tsp ground paprika2 garlic cloves, crushed400g can chopped tomato1 tsp dark or light muscovado sugar8 large basil leaves, plus a few extra for sprinkling4 4x175g/6oz firm skinless white fish fillets, such as haddock
STEP 1Heat the olive oil in a large non-stick frying pan and stirfry 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.STEP 2Stir in the paprika, garlic, tomatoes and sugar with 1⁄2 tsp salt and cook for another 8-10 minutes, stirring, until onion and aubergine are tender.STEP 3Scatter 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.
