Serve this tasty, nutritious dish with brown rice and stir-fried cabbage or spinach for a delicious lunch.
ingredients
serves 4
4 tbsp cider vinegar
3 tbsp light soy sauce
1/4 cup granulated sugar
1 tbsp tomato puree
1 1/2 tbsp cornstarch
1 cup water
1 green pepper, seeded and sliced
8 ounce can pineapple pieces in fruit juice
1/2 pound tomatoes, peeled and chopped
2 cups button mushrooms, sliced
1 1/2 pound chunky haddock fillets, skinned
salt and black pepper
method
1. Preheat the oven to 180°C/350°F/. Mix together the vinegar, soy sauce, sugar and tomato puree in a saucepan. Put the cornstarch in a jug, stir in the water, then add the mixture to the saucepan, stirring well. Bring to the boil, stirring constantly until thickened. Lower the heat and simmer the sauce for 5 minutes.
2. Add the green pepper, canned pineapple pieces (with juice) and tomatoes to the pan and stir well. Mix in the mushrooms and heat through. Season to taste with salt and pepper.
3. Place the fish in a single layer in a shallow ovenproof dish, spoon over the sauce and cover with foil.
4. Bake for 15 - 20 minutes until the fish is tender. Serve immediately.
