Breaded haddock with fresh tomato ketchup

Shopping list

• 4 pieces breaded haddock fillets — approximately 125g (4oz) each

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• 25 g butter

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• 1 clove garlic — crushed

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• 400 g chopped tomatoes — can

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• 3 tablespoons Worcestershire sauce

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• 1.5 teaspoons English mustard

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• 1 level teaspoon sugar

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• 2 tablespoons tomato purée

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• salt — to taste

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• black pepper — freshly ground, to taste

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• 2 tablespoons parsley — freshly chopped

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Step by step

1. 1

   Cook the breaded haddock following any method on the pack.

2. 2

   Meanwhile, make the ketchup. Melt the butter in a saucepan, add the garlic and cook for 1 minute.

3. 3

   Stir in the tomatoes, Worcestershire sauce, mustard, sugar, tomato purée, and seasoning to taste.

4. 4

   Bring to the boil then reduce the heat and simmer uncovered, stirring occasionally for 5- 6 minutes until thickened.

5. 5

   Serve the haddock with the fresh ketchup, sprinkled with freshly chopped parsley.