Haddock In Tomato Basil Sauce Recipe

I absolutely love this recipe because it transforms simple haddock fillets into a deliciously rich and savory dish, perfect for impressing friends with minimal effort. The combination of fragrant garlic, juicy tomatoes, and fresh basil feels like a comforting hug in a bowl, and let’s be honest—everything tastes better with a sprinkle of Parmesan cheese!

I adore making dishes that feature fresh, healthful ingredients, and this one, with haddock in a tomato-basil sauce, is a favorite of mine. The sauce is made from diced tomatoes, garlic, and basil, with a touch of olive oil and lemon juice to brighten things up.

And then there’s the fish, which I always have on hand. If I’m not using it in a stew, chowder, or bake, I’m pan-searing it or roasting it in a very hot oven.

Ingredients

Haddock fillets: Mild flavor, low fat, high protein.

Oil Olive: Fat heart-healthy; adds smooth richness, mellow.

Garlic: Properties that are antioxidant, increase umami flavor.

Tomatoes that are diced: Generous in vitamins, they bring juicy acidity.

Tomato paste: Concentrates the flavor of tomatoes and thickens the sauce.

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The fragrant herb brightens and adds an element of herbal freshness.

Oregano (dried): Earthy, aromatic; introduces depth of flavor.

Sodium chloride: Enriches every flavor, a vital element in seasoning.

Black pepper: Lends warmth and layers.

Balance acidity in tomatoes with sugar.

Lemon Juice: Intensifies taste, adds a sharpness.

Parmesan Cheese: Optional; adds umami and creaminess.

Ingredient Quantities

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• 2 haddock fillets
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 1 tablespoon tomato paste
• 1/4 cup fresh basil leaves, chopped
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 teaspoon sugar
• 1 tablespoon lemon juice
• 1/4 cup grated Parmesan cheese (optional)

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Instructions

1. Prepare the Fish
Take the haddock fillets and pat them dry with paper towels, just as you would do with a delicate piece of fish. Haddock can carry quite a bit of moisture, and it’s important to remove as much of that as possible to ensure a good sear. When that’s done, season the fillets with salt and black pepper. Use only half of what you’re supposed to so that you can use some later on in the cooking process.

2. Heat the Oil
In a big frying pan set over medium heat, pour in the olive oil and give it a minute to heat.

3. Sauté Garlic
Minced garlic is added to the skillet. It is sautéed for about 30 seconds or until fragrant, being careful not to burn.

4. Add Tomatoes
Add the diced tomatoes (with their juice) and the tomato paste. Stir well to blend.

5. Season Sauce
Incorporate all the flavors by adding the dried oregano, sugar, remaining salt, and black pepper to the tomato mixture, and stirring.

6. Simmer
Allow the sauce to simmer gently. Let it cook for approximately 10 minutes, giving it an occasional stir, until the sauce takes on a slightly thickened texture.

7. Add Haddock
Set the haddock fillets in the gently bubbling tomato sauce. Clamp a lid on the skillet and let the fish take a warm bath for about 8-10 minutes ¡X or until it turns opaque and flakes easily with a fork.

8. Incorporate Basil and Lemon
The sauce should be combined with the chopped basil leaves and lemon juice after the fish is cooked. If at all possible, this should be done while utilizing the same cooking vessel as the one used to cook the fish. When making this combination, stir gently and do not break the fillets.

9. Optional Cheese
If you are using it, sprinkle the Grated Parmesan Cheese over the top of the fish and sauce.

10. Serve
Haddock fillets should be transferred very carefully to serving plates. When the fillets are on the plates, the next step is to spoon the sauce over the fillets. Serve the sauced fillets immediately. If you want to make the dish a little more sophisticated, add some fresh basil to the garnishing process.

Equipment Needed

1. Paper towels
2. Frying pan or skillet with lid
3. Knife (for mincing garlic and chopping basil)
4. Cutting board
5. Mixing spoon or spatula
6. Measuring spoons
7. Can opener (for diced tomatoes)
8. Serving plates
9. Fork (to check fish for flakiness)

FAQ

• Q: Can I use another type of fish instead of haddock?Q: Can haddock be substituted with a different kind of fish? If so, which ones?

  A: Yes, in place of haddock, you can use cod, tilapia, or any other flaky white fish.

• Q: Is it necessary to use fresh basil leaves?B: Fresh basil contributes an excellent taste, but you can replace it with a teaspoon of dried basil if necessary.
• Q: Can this dish be made ahead of time?To achieve the best texture and flavor, it’s recommended to cook the fish right before serving. The sauce, on the other hand, can be prepared a day in advance and simply reheated when it’s time to serve.
• Q: Can I add other vegetables to the sauce?Of course! This dish would be fantastic with either chopped bell peppers or mushrooms added.
• Q: Is the Parmesan cheese necessary?A: Cheese is not necessary. It can be left out if you’d like, especially if you’re making a version that’s dairy-free or just lighter overall.
• Q: What can I serve with Haddock in Tomato Basil Sauce?This dish goes well with rice, pasta, or a side of roasted vegetables.
• Q: How can I adjust the seasoning to my taste?A: Adjust levels of salt and pepper to taste, or add a pinch of red pepper flakes if you like it hot.

Substitutions and Variations

Fillets of haddock: Replace with fillets of cod or tilapia.
Chopped fresh tomatoes or a can of crushed tomatoes can be used in place of diced tomatoes.
If fresh basil is unavailable, substitute with a 1-tablespoon portion of dried basil.
Dried oregano: Use dried thyme or Italian seasoning as a substitute.
If you do not have lemon juice, then use lime juice or white wine vinegar.

Pro Tips

1. Patience with the Simmer Allowing the sauce to simmer gently for the full 10 minutes is crucial. It helps concentrate the flavors and gives the herbs time to infuse the sauce, resulting in a richer taste.

2. Perfect Fish Cooking When you place the haddock fillets in the sauce, avoid constant stirring to maintain the integrity of the fish. Use a lid to trap heat and steam, cooking the fillets evenly.

3. Balancing Acidity The sugar in the recipe helps balance the acidity of the tomatoes. If you find the sauce still too tangy, you can adjust by adding a pinch more sugar or an extra splash of olive oil for smoothness.

4. Maximize Herb Flavor Chopping the basil just before adding it ensures the freshest flavor. Also, consider tearing the basil instead of cutting it with a knife; this can help release more aromatic oils from the leaves.

5. Cheese Tip If you’re using Parmesan cheese, try adding it off the heat, allowing it to melt naturally. This prevents the cheese from clumping and distributes it more evenly throughout the dish.