Haddock with Provence sauce and jacket potatoes

A nice piece of haddock always tastes good. Put it in a Provençal jacket by using courgette, tomato, aubergine… Add Provençal herbs and you get a delicious sauce full of summer flavours. Delicious to combine with jacket potatoes.

Ingredients

– 600 g firm potatoes

– 1 onion

– 2 cloves of garlic

– olive oil

– butter

– 1 aubergine

– 2 courgettes

– 1 spice peel

– 2 tomatoes

– 200 ml passata

– 1 tsp Provencal herbs

– pepper

– salt

– 600 g haddock fillets

– 0.50 bunch of basil

15 ingredients selected

Preparation

Peel the potatoes and boil them al dente in lightly salted water.

Peel and finely chop the onion.

Fry the onion with the crushed garlic in olive oil until translucent.

Dice the aubergine and add it.

Also dice the courgette and add. Add the spices and stir-fry for 2 minutes.

Dice the tomatoes and stir-fry. Pour in the passata and bring to the boil. Season with the herbs, pepper and salt.

Meanwhile, drain the potatoes and steam well. Then cut them into wedges and fry them on a high heat in butter with olive oil until golden brown and crispy.

Divide the fish into 4 pieces, season with salt and pepper and place them between the vegetables in the sauce. Let cook for about 5 minutes.

Divide the fish with the vegetables and sauce among the plates and spoon the jacket potatoes on top. Finish with the basil.