One-Pan Mediterranean Haddock with Artichoke Hearts and Olives
User Reviews
5
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
4 servings
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Calories
3248 kcal
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Course
Main Course
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Cuisine
Mediterranean
One-Pan Mediterranean Haddock with Artichoke Hearts and Olives
Description
One-Pan Mediterranean Haddock with Artichoke Hearts and Olives uses seasonings like oregano, Aleppo pepper, coriander, and paprika rubbed onto haddock fillets, which are then cooked alongside garlic, shallot, and artichokes in olive oil and butter. White wine and lemon juice add acidity and help steam the fish, cooking it gently until flaky. The addition of black pepper and kosher salt seasons throughout, while pitted green olives contribute a salty briny dimension. The dish is finished with chopped Roma tomato, fresh parsley, and dill for a fresh herbal finish.
The sautéing of shallots and garlic infuses the olive oil and butter with aroma before adding wine and lemon. The artichokes soften in the reduced liquid, while the fish gently cooks covered on medium-low heat to a tender, flakey texture. The herbs and olives added last preserve fresh flavor and texture contrast.
This dish can be served immediately as a light main course, pairing well with crusty bread or a simple grain to soak up the flavorful pan juices. The variety of herbs and spices give it complexity without overwhelming the haddock’s delicate flavor.
Check doneness by gently flaking the thickest part of the fish with a fork; it should be white and flake easily. Leftovers store well for up to 2 days tightly covered in the fridge.
Ingredients
- 1 teaspoon oregano dried
- 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 parsley chopped, fresh
- 1/4 cup dill chopped, fresh
- 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
- Test fish doneness at the thickest part with a fork; cooked fish flakes easily and is white, not translucent.
- Store leftovers in a tight container in the fridge for up to two days.
- Maintain moderate heat to prevent burning garlic while sautéing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 3248 kcal
% Daily Value*
| Calories | 324.8kcal | 16% |
| Carbohydrates | 11.8g | 4% |
| Protein | 25.4g | 51% |
| Saturated Fat | 2.5g | 13% |
| Monounsaturated Fat | 11.9g | 60% |
| Cholesterol | 77mg | 26% |
| Sodium | 977.6mg | 41% |
| Potassium | 608.2mg | 13% |
| Fiber | 4g | 16% |
| Sugar | 3.1g | 6% |
| Vitamin A | 1112.8IU | 22% |
| Vitamin C | 25.3mg | 28% |
| Calcium | 68.3mg | 7% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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