Method

1. For the sauce, melt the butter in a pan over a high heat. Add the onion and garlic and fry until softened.

2. Add the passata, wine and stock and bring to boil. Reduce the heat and simmer for 15-20 minutes.

3. Add the olives, tarragon and green pepper and season, to taste, with salt and freshly ground black pepper.

4. Preheat the oven to 180C/360F/Gas 4.

5. For the haddock, dredge the haddock fillets in the flour and season with salt and freshly ground black pepper.

6. Heat the oil in a frying pan over medium heat. Add the fish and fry for 1-2 minutes on both sides, until golden-brown all over.

7. Transfer the haddock fillets to an ovenproof dish and pour over the sauce. Place into the oven to cook for 8-10 minutes, or until the haddock is cooked through.

8. To serve, place a haddock fillet onto each of four plates and spoon the sauce over. Serve with sautéed potatoes and sprinkle with chopped fresh tomatoes.