Haddock with Provençal sauce recipe
 25g/1oz butter1 onion, finely sliced2 garlic cloves, crushed and chopped250ml/9fl oz passata200ml/7fl oz red wine100ml/3½fl oz fish stock100g/3½oz black olives, stones removed2 tbsp chopped fresh tarragon1 green pepper, very finely sliced salt and freshly ground black pepper 25g/1oz butter 1 onion, finely sliced 2 garlic cloves, crushed and chopped 250ml/9fl oz passata 200ml/7fl oz red wine 100ml/3½fl oz fish stock 100g/3½oz black olives, stones removed 2 tbsp chopped fresh tarragon 1 green pepper, very finely sliced salt and freshly ground black pepper 4 x 150g/5oz haddock fillets3 tbsp flour, for dustingsalt and freshly ground black pepper1 tbsp vegetable oil 4 x 150g/5oz haddock fillets 3 tbsp flour, for dusting salt and freshly ground black pepper 1 tbsp vegetable oil sautéed potatoes4 tomatoes, deseeded, skinned and chopped sautéed potatoes 4 tomatoes, deseeded, skinned and chopped Method For the sauce, melt the butter in a pan over a high heat. Add the onion and garlic and fry until softened. Add the passata, wine and stock and bring to boil. Reduce the heat and simmer for 15-20 minutes.Add the olives, tarragon and green pepper and season, to taste, with salt and freshly ground black pepper.Preheat the oven to 180C/360F/Gas 4.For the haddock, dredge the haddock fillets in the flour and season with salt and freshly ground black pepper.Heat the oil in a frying pan over medium heat. Add the fish and fry for 1-2 minutes on both sides, until golden-brown all over.Transfer the haddock fillets to an ovenproof dish and pour over the sauce. Place into the oven to cook for 8-10 minutes, or until the haddock is cooked through.To serve, place a haddock fillet onto each of four plates and spoon the sauce over. Serve with sautéed potatoes and sprinkle with chopped fresh tomatoes. For the sauce, melt the butter in a pan over a high heat. Add the onion and garlic and fry until softened. For the sauce, melt the butter in a pan over a high heat. Add the onion and garlic and fry until softened. Add the passata, wine and stock and bring to boil. Reduce the heat and simmer for 15-20 minutes. Add the passata, wine and stock and bring to boil. Reduce the heat and simmer for 15-20 minutes. Add the olives, tarragon and green pepper and season, to taste, with salt and freshly ground black pepper. Add the olives, tarragon and green pepper and season, to taste, with salt and freshly ground black pepper. Preheat the oven to 180C/360F/Gas 4. Preheat the oven to 180C/360F/Gas 4. For the haddock, dredge the haddock fillets in the flour and season with salt and freshly ground black pepper. For the haddock, dredge the haddock fillets in the flour and season with salt and freshly ground black pepper. Heat the oil in a frying pan over medium heat. Add the fish and fry for 1-2 minutes on both sides, until golden-brown all over. Heat the oil in a frying pan over medium heat. Add the fish and fry for 1-2 minutes on both sides, until golden-brown all over. Transfer the haddock fillets to an ovenproof dish and pour over the sauce. Place into the oven to cook for 8-10 minutes, or until the haddock is cooked through. Transfer the haddock fillets to an ovenproof dish and pour over the sauce. Place into the oven to cook for 8-10 minutes, or until the haddock is cooked through. To serve, place a haddock fillet onto each of four plates and spoon the sauce over. Serve with sautéed potatoes and sprinkle with chopped fresh tomatoes. To serve, place a haddock fillet onto each of four plates and spoon the sauce over. Serve with sautéed potatoes and sprinkle with chopped fresh tomatoes.