Waitrose and Partners
Braised haddock & potatoes in arrabbiata sauce

Braised haddock & potatoes in arrabbiata sauce

Potatoes and onions in a rich, spicy tomato sauce make a delicious bed for braising chunky white fish. We used haddock, but cod or hake would work just as well. 

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Gluten freeHealthyHigh protein1 of your 5 a day
  • Serves2
  • CourseMain meal
  • Prepare10 mins
  • Cook15 mins
  • Total time25 mins

Ingredients

  • 1 onion, halved and sliced
  • 300g baby new potatoes, quartered (or roughly even-sized chunks)
  • 1 tbsp extra virgin olive oil, plus extra to drizzle
  • 240g pack Icelandic haddock fillets
  • 100g cherry tomatoes, halved
  • 350g jar arrabbiata sauce
  • ¼ x 25g pack flat leaf parsley, leaves chopped
  • ¼ unwaxed lemon, zest

Method

  1. Put the onion and new potatoes into a microwave-safe dish, stir through 1 tbsp oil and season with salt. Cover and microwave on full power for 6-8 minutes, until the potatoes are cooked through. Meanwhile, pat the haddock fillets dry with kitchen paper and season.

  2. Tip the onion and potatoes into a wide frying pan with a tight-fitting lid. Place over a high heat, then add the tomatoes and pasta sauce.

  3. Once the sauce comes to the boil, reduce the heat to a simmer and nestle the fish fillets in. Put the lid on and cook for 5-6 minutes, until the fish is cooked through, opaque and flakes easily.

  4. Scatter the parsley and lemon zest over the top and serve with a drizzle more oil.

Cook’s tip

Starting the potatoes and onions off in the microwave is a great time-saving method, useful for squash or aubergine, too. If you don’t have a microwave, cook them gently in the frying pan with the lid on, until just tender, adding a splash of water if needed. 

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,825kJ/ 435kcals

Fat

17.6g

Saturated Fat

2.7g

Carbohydrates

37.5g

Sugars

15.1g

Fibre

8.2g

Protein

27.7g

Salt

1.7g

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