When I was younger I wasn't that confident with fish, but this dish is so quick and easy, and it makes such a great speedy family supper, that we eat it most weeks. The fennel seeds are subtle and flavoursome, but if you're not a fan then just leave them out.
1 large red onion, peeled and finely chopped
2 cloves of garlic, peeled and chopped
2 x 400g tins of cherry tomatoes
1 tbsp caster sugar
1 tsp fennel seeds
1 bay leaf
Salt and black pepper
4 haddock fillets, about 500g in total, skin removed
Handful of fresh basil leaves
Put some oil in a frying pan over a low heat, add the onion and cook for 5–7 minutes, or until the onion is nice and soft with no crunch. Add the garlic and cook for another minute.
Pour in the cherry tomatoes, sugar and fennel seeds, add the bay leaf, season with salt and pepper and cook for a further 2 minutes. Add the haddock fillets, spooning the mixture all over them, then cover with a lid and cook for about 8 minutes, or until the haddock is piping hot in the centre.
Take the pan off the heat, leave to cool a little before tasting and adjust the seasoning if you think it needs it. Rip up the basil leaves and add to the fish, stir lightly and serve.
• This is an edited excerpt from Home Cooking Made Easy by Lorraine Pascale (HarperCollins, £20) Buy a copy for £14 from the Guardian bookshop