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Pan Fried Haddock Mediterranean Style Recipe

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4.3 from 8 reviews

This Pan Fried Haddock Mediterranean Style recipe features tender haddock fillets lightly coated in flour and egg, pan-fried to golden perfection, and served with a vibrant Mediterranean sauce made from tomatoes, kalamata olives, capers, and peperoncini. A simple yet flavorful dish that combines fresh herbs and savory ingredients for a delightful meal ready in just 20 minutes.

  • Total Time: 20 minutes
  • Yield: 3 servings

Ingredients

Fish and Coating

  • 3 fillets Haddock
  • 2 tbsp Wondra flour
  • 1 egg (beaten)
  • Salt and Black Pepper (to taste)
  • 3 tbsp cooking oil (for frying)

Mediterranean Sauce

  • 2 tbsp extra virgin olive oil
  • 1/2 medium yellow onion (chopped)
  • 2 cloves garlic (minced)
  • 1/4 cup water
  • 1/4 cup chicken stock
  • 1/2 cup cherry tomatoes (halved)
  • 1/4 cup Kalamata olives
  • 1 tbsp capers
  • 1 tbsp peperoncini (chopped)
  • Salt and Black Pepper (to taste)
  • 1 tbsp fresh parsley (chopped)
  • 1 tbsp fresh basil (chopped)

Instructions

  1. Season and Flour the Fish: Season both sides of the haddock fillets with salt and black pepper, then lightly coat them with Wondra flour to create a delicate crust when frying.
  2. Heat Cooking Oil: Warm up 3 tablespoons of cooking oil in a frying pan on medium heat to prepare for frying the fish.
  3. Egg Wash Coating: Beat one egg in a bowl and dip each floured fish fillet into the egg wash, coating both sides evenly to help the coating adhere and produce a golden crust.
  4. Fry the Haddock: Place the coated fish fillets in the hot frying pan and cook for 3 to 4 minutes on each side, or until they turn golden brown and are cooked through.
  5. Prepare the Mediterranean Sauce Base: In a separate pan, heat 2 tablespoons of extra virgin olive oil over medium heat to start the sauce.
  6. Sauté Onion: Add the chopped yellow onion and sauté for 2 to 3 minutes until it becomes translucent, enhancing the sauce's flavor.
  7. Add Garlic: Stir in the minced garlic and cook for an additional minute to release its aroma.
  8. Deglaze the Pan: Pour in 1/4 cup of water to deglaze the pan, loosening any browned bits for extra flavor.
  9. Add Mediterranean Ingredients: Mix in the halved cherry tomatoes, Kalamata olives, capers, and chopped peperoncini. Cook everything together for 2 to 3 minutes to meld the flavors.
  10. Incorporate Chicken Stock and Reduce: Pour in 1/4 cup of chicken stock and let the sauce simmer for 3 to 4 minutes until it reduces by half, intensifying the taste.
  11. Finish with Fresh Herbs and Serve: Sprinkle freshly chopped parsley and basil over the sauce, then serve the Mediterranean sauce alongside the pan-fried haddock for a delicious, balanced meal.

Notes

  • Use Wondra flour for a lighter, crispier coating on the fish.
  • The peperoncini adds a mildly spicy, tangy flavor; adjust quantity according to your heat preference.
  • This dish pairs well with steamed vegetables, rice, or crusty bread to soak up the sauce.
  • Ensure the frying oil is hot before adding fish to prevent sticking and achieve a golden crust.
  • Fresh herbs at the end enhance the Mediterranean flavors and add a bright finish.
  • Author: Chef
  • Prep Time: 8 minutes
  • Cook Time: 12 minutes
  • Category: Main Dish
  • Method: Frying
  • Cuisine: Mediterranean

Find it online: https://avascooking.com/pan-fried-haddock-mediterranean-style-recipe/