One-Pan Mediterranean Haddock with Artichoke Hearts and Olives
Print Pin RateServings: 4
Calories: 324.8kcal
Ingredients
- 1 tsp dried oregano
- 1 tsp aleppo pepper
- 1 tsp coriander
- 1/2 tsp paprika
- 4 6oz haddock fillets
- black pepper
- 1/4 cup extra virgin olive oil
- 1 tbsp butter
- 3 cloves garlic minced
- 1 shallot minced
- kosher salt
- 1/2 cup white wine
- 1 whole lemon juice
- 15 oz 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!
Nutrition
Calories: 324.8kcal | Carbohydrates: 11.8g | Protein: 25.4g | Saturated Fat: 2.5g | Monounsaturated Fat: 11.9g | Cholesterol: 77mg | Sodium: 977.6mg | Potassium: 608.2mg | Fiber: 4g | Sugar: 3.1g | Vitamin A: 1112.8IU | Vitamin C: 25.3mg | Calcium: 68.3mg | Iron: 1.6mg
