One-Pan Mediterranean Haddock with Artichoke Hearts and Olives

One-Pan Mediterranean Haddock with Artichoke Hearts and Olives

from themediterraneandish.com
Main Course
20 min
4 servings
324 kcal / serving

With bold Mediterranean flavors this One Pan Lemon Garlic Haddock with Artichoke Hearts, tomatoes and olives is the kind of fish dinner that people who don't love fish can enjoy! The fish itself is mild, flavored with a delightful lemon and garlic sauce, and served with artichoke hearts, fresh tomatoes and herbs.

Ingredients

  • 1 teaspoondried oregano
  • 1 teaspoonaleppo pepper
  • 1 teaspooncoriander
  • ½ teaspoonpaprika
  • 4fillets haddock ((thawed if previously frozen, 6 ounces each))
  • black pepper
  • ¼ cupextra virgin olive oil
  • 1 tablespoonbutter
  • 3 clovesgarlic ((minced))
  • 1shallot ((minced))
  • kosher salt
  • ½ cupwhite wine
  • 1lemon ((juice of))
  • 15 ouncesartichoke hearts ((rinsed and drained))
  • 1roma tomato ((chopped))
  • ¼ cupfresh parsley ((chopped))
  • ¼ cupfresh dill ((chopped))
  • ½ cupgreen olives ((pitted))

Directions

  1. 1

    In a small bowl, combine the oregano, Aleppo pepper, coriander, and paprika. Stir to mix.

  2. 2

    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.

  3. 3

    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)

  4. 4

    Add the white wine, lemon juice, and artichoke hearts and cook for another 5 minutes until the liquid is slightly reduced.

  5. 5

    Add the fish to the skillet. Cover and cook for 4 to 5 minutes, or until the fish is flakey and fully cooked through.

  6. 6

    When the fish is ready, remove it from the heat and finish with the Roma tomato, fresh herbs, and olives. Serve immediately!