Haddock in tomato with peas and bread

Ingredients

For 1 serving

• Haddock200 g
• Peas150 g
• Tomato passata150 g
• Onion40 g
• Bread50 g
• Extra virgin olive oil12 g
• Basilto taste
• Saltto taste
• Black pepperto taste

Contains: gluten, fish,

In season: April – June

Method

1. Peel and finely chop the onion. In a wide frying pan heat the oil over medium heat and soften the onion for 4–5 minutes, until soft and translucent.
2. Add the tomato passata, the peas, a small ladle of water and a pinch of salt and cook over medium-low heat for 12 minutes, until the peas are tender and the sauce thickens.
3. Meanwhile pat the haddock dry, remove any bones, cut it into 2–3 pieces and season with salt and pepper.
4. Lay the fish in the sauce, spoon some tomato over it, cover and cook for 8 minutes, until opaque white and flaky.
5. Finish with a few torn basil leaves and serve with the bread.