Clean, wash and dry a three-pound haddock, and dust it with salt and pepper. Put four table-spoonfuls of olive oil or butter in a shallow baking-pan. When hot drop in the fish; brown on both sides, then place it in a hot oven and cook slowly for thirty minutes, turning once. While this is cooking put two good-sized potatoes that have been peeled, half a can of tomatoes, a large onion grated, a clove of garlic mashed, a salt-spoonful of ground cloves, and a bay leaf in a saucepan; cook for five minutes and press through a sieve. Add a level teaspoonful of salt, a dash of cayenne, one sweet chilli chopped fine, and a rounding tablespoonful of butter. Place the fish on a heated dish, pour over this mixture, and send to the table with a plate of plain boiled potatoes.