Haddock with Provençal sauce



For the sauce

For the haddock

To serve

  • sautéed potatoes
  • 4 tomatoes, deseeded, skinned and chopped


  1. For the sauce, melt the butter in a pan over a high heat. Add the onion and garlic and fry until softened.

  2. Add the passata, wine and stock and bring to boil. Reduce the heat and simmer for 15-20 minutes.

  3. Add the olives, tarragon and green pepper and season, to taste, with salt and freshly ground black pepper.

  4. Preheat the oven to 180C/360F/Gas 4.

  5. For the haddock, dredge the haddock fillets in the flour and season with salt and freshly ground black pepper.

  6. Heat the oil in a frying pan over medium heat. Add the fish and fry for 1-2 minutes on both sides, until golden-brown all over.

  7. Transfer the haddock fillets to an ovenproof dish and pour over the sauce. Place into the oven to cook for 8-10 minutes, or until the haddock is cooked through.

  8. To serve, place a haddock fillet onto each of four plates and spoon the sauce over. Serve with sautéed potatoes and sprinkle with chopped fresh tomatoes.