Ingredients
Preparation
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Slice the onion and saute in olive oil until soft then add the finely chopped garlic and stir together
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Clean the peppers and slice into long strips
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Put the peppers into the pan and mix with the onions. Put the lid on and let simmer gently.
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Remove the skin of the tomatoes and cut them into slices.
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Put the tomatoes in a saucepan with salt, freshly ground pepper, sugar and some basil leaves.
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Cook until vegetables are tender (approx. 30 minutes)
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In the meanwhile, pan fry the haddock fillets with a pinch of salt and pepper to season
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Serve the haddock on the peperonata