One-Pan Mediterranean Haddock with Artichoke Hearts and Olives
Delicious mild fish dinner with a tangy flavor from the artichokes and lemons – https://www.themediterraneandish.com/haddock-recipe
Ingredients
- 1 teaspoon dried oregano
- 1 teaspoon Aleppo pepper
- 1 teaspoon coriander
- 1/2 teaspoon paprika
- 4 fillets haddock thawed if previously frozen, 6 ounces each
- Black pepper
- 1/4 cup extra virgin olive oil
- 1 tablespoon butter
- 3 cloves garlic minced
- 1 shallot minced
- Kosher salt
- 1/2 cup white wine
- 1 lemon juice of
- 15 ounces artichoke hearts rinsed and drained
- 1 roma tomato chopped
- 1/4 cup fresh parsley chopped
- 1/4 cup fresh dill chopped
- 1/2 cup green olives pitted
Instructions
- In a small bowl, combine the oregano, Aleppo pepper, coriander, and paprika. Stir to mix.
- Pat the fish dry and season with kosher salt and black pepper on both sides, then rub the spice mixture all over the fish. Set aside for now.
- In a large cast iron skillet, heat the olive oil and butter over medium heat. Add the garlic and shallot and cook for 3 to 5 minutes, stirring occasionally until softened (manage your heat so the garlic does not burn)
- Add the white wine, lemon juice, and artichoke hearts and cook for another 5 minutes until the liquid is slightly reduced.
- Add the fish to the skillet and turn the heat down to medium-low. Cover and cook for 4 to 5 minutes, or until the fish is flakey and fully cooked through.
- When the fish is ready, remove it from the heat and finish with the Roma tomato, fresh herbs, and olives. Serve immediately!
Notes
I like this with couscous to sop up the nice juices
