White fish needs a sauce otherwise it can be very bland. The tomato-red pepper sauce is easy to make and cooks in just about the same time as the fish as do the potatoes so all is on the table in about half an hour. The haddock is poached with lemon juice and olive oil. The recipe for the sauce is a good one to keep on hand as it goes well with pasta and, if diluted with some broth, makes a nice soup. New potatoes cooked in their skins are then squashed with a potato masher before being sprinkled with parsley and lightly sauteed in oil.
Pre-heat oven to 350 degrees F
4 pieces of haddock (about 5 oz. per person)
Juice of 1 lemon
3 – 4 tbsp. olive oil
1 medium onion – roughly diced
2 cloves of garlic – grated
1 can of diced, roasted tomatoes
1 red pepper – diced
10 oz. new potatoes
2 tbsp. parsley – finely chopped
Place the fish on a piece of aluminum foil on a baking tray, pour over the lemon juice and 1 – 2 tbsp olive oil. Season with salt and freshly ground black pepper. Cook in oven for 25 minutes until cooked through.
Pour 1 tbsp. oil into a frying pan and when sizzling add the onion and let soften and brown slightly. Add the garlic and stir in well. After a couple of minutes pour in the tomatoes and add the diced pepper. Season with salt and freshly ground black pepper. Bring to a boil then simmer for 25 minutes. Process mixture in a food processor.
Place potatoes in a pan of boiling water and cook for 20 minutes. Heat 1 -2 tbsp. oil in a frying pan and season with salt and freshly ground black pepper. Squash the potatoes slightly with a potato masher and when the oil is sizzling add them to the pan and sprinkle the parsley over them. Cook until slightly brown and crisp.