Haddock with Braised Vegetables

Dice the onion finely and mince the peeled garlic.

Heat olive oil in a deep skillet and sauté the onion until light golden, stirring occasionally.

Add the garlic, stir, and cook for another minute.

Seed the bell pepper and cut it into large chunks. Quarter the cherry tomatoes. Add them to the skillet and sauté for 3-5 minutes.

Stir in the tomato paste, sugar, salt, pepper, and basil. Mix well.

Pour in 300 ml of hot water or broth and bring to a boil.

Rinse the haddock, removing fins and innards. Fillet the fish, discarding the backbone and large bones, then cut into 3 cm portions.

Nestle the fish into the simmering vegetable mixture, cover, and simmer over low heat for 20 minutes.