1 tsp each sweet and hot pimentón (smoked paprika)
1 tsp fennel seeds
2x 400g tins chopped tomatoes
2 tsp sherry vinegar
50g soft white breadcrumbs
1 tbsp each thyme leaves and chopped oregano
2 tbsp finely chopped fresh parsley
Extra virgin olive oil to drizzle
600g chunky haddock fillet
Heat the oil in a saute pan and gently fry the onion for 10 minutes until softened. Add the garlic, pimentón and fennel seeds and cook for a couple of minutes.
Add the tomatoes and vinegar and plenty of seasoning and simmer gently for 15-20 minutes until you have a lovely thick sauce.
Meanwhile, heat the oven to 200°C. Mix the crumbs and herbs together with some seasoning and add just enough extra virgin olive oil to bind. Put the haddock onto a baking tray lined with parchment. Press the herb crust onto the top of the fish.
Drizzle with a little more oil then roast for 15-20 minutes until the fish is tender and the crust brown. Spoon the sauce onto a serving platter and top with the fish. Drizzle with a little more extra virgin olive oil and serve.