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Finely chop the garlic and onions. Heat a saucepan with oil and add the onion and garlic and sweat.
Mix in the tomatoes, white wine and herbs and simmer for 15 minutes.
Taste season with salt and pepper and add a dash of vinegar and a teaspoon of sugar.
Peel the potatoes and if you can shape them using a turning knife try to get them all the same size.
Cut the courgette into batons 5 cms long and the kale into bite-size pieces.
haddock from pan and
Cook the vegetables in boiling salted water.
Heat up a frying pan with oil and butter and cook the haddock 5 or 6 minutes per side. Remove haddock from pan and keep warm. Return the pan pouring off excess oil and heat up then quickly sear the scallops for a couple of minutes per side.
Plate up, spooning the sauce on first with the haddock in the centre of the plates top with scallops then
arrange the vegetables and potatoes around the fish.
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