Mediterranean-Style Natural Haddock with Summer Veg
- 1 hour
- 2
This Natural Haddock in a summer tomato sauce is a light yet satisfying dish that brings the best of seasonal vegetables together. Gently poached in a fragrant garlic and chili tomato base, Donegal Catch Natural Haddock fillets flake perfectly into a medley of courgettes, peppers, and onions. It’s a simple one-pan meal that feels wholesome, hearty, and just right for relaxed summer dining.
Print Recipe
Ingredients
- 2 packs Donegal Catch Natural Haddock Fillets
- 2 medium courgettes, sliced into 1cm rounds
- 2 red bell peppers, deseeded and sliced into strips
- 1 red onion, cut into wedges
- 400g tinned crushed tomatoes
- 3 garlic cloves, minced
- 1–2 tsp red chilli flakes (to taste)
- 2 tbsp olive oil
- 1 tsp dried oregano
- Salt and black pepper, to taste
- Fresh parsley or coriander, chopped (for garnish)
Instructions
- Cook the Vegetables: Heat 2 tbsp olive oil in a large pan over medium heat. Add the red onion and sauté for 3–5 minutes until softened. Add the bell peppers and cook for another 3 minutes. Stir in the minced garlic, chilli flakes, and oregano.
- Make the Sauce: Pour in the crushed tomatoes, season with salt and pepper, and stir well. Bring the mixture to a gentle simmer.
- Poach the Haddock: Gently place the Donegal Catch Natural Haddock Fillets into the simmering sauce, ensuring they're mostly submerged. Reduce heat to low, cover, and poach for 8–10 minutes, or until the fish flakes easily and reaches an internal temperature of 74°C.
- Serve: Spoon the vegetables and sauce into bowls and top with the poached haddock. Garnish with chopped fresh parsley or coriander before serving.
