5 from 139 votes
One-Pan Mediterranean Haddock with Artichoke Hearts and Olives
This Mediterranean Haddock dish cooks fillets covered in a fragrant blend of oregano, Aleppo pepper, coriander, and paprika, combined with garlic, shallots, artichoke hearts, and green olives in a single skillet. The fish is gently poached in white wine and lemon juice until flaky and tender, then finished with fresh herbs and chopped tomato to brighten the flavors. It’s a balanced one-pan meal highlighting briny and herbal notes with tender fish.
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
Servings:
4
servings
Calories:
3248 kcal
Course:
Main Course
Cuisine:
Mediterranean
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!
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 3248
% 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.