- 25g/1oz butter
- 1 onion, finely sliced
- 2 garlic cloves, crushed and chopped
- 250ml/9fl oz passata
- 200ml/7fl oz red wine
- 100ml/3½fl oz fish stock
- 100g/3½oz black olives, stones removed
- 2 tbsp chopped fresh tarragon
- 1 green pepper, very finely sliced
- salt and freshly ground black pepper
- 4 x 150g/5oz haddock fillets
- 3 tbsp flour, for dusting
- salt and freshly ground black pepper
- 1 tbsp vegetable oil
- sautéed potatoes
- 4 tomatoes, deseeded, skinned and chopped
- For the sauce, melt the butter in a pan over a high heat. Add the onion and garlic and fry until softened.
- Add the passata, wine and stock and bring to boil. Reduce the heat and simmer for 15-20 minutes.
- Add the olives, tarragon and green pepper and season, to taste, with salt and freshly ground black pepper.
- Preheat the oven to 180C/360F/Gas 4.
- For the haddock, dredge the haddock fillets in the flour and season with salt and freshly ground black pepper.
- 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.
- 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.
- 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.