Mediterranean Lemon-Garlic Haddock With Artichoke Hearts

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.


▢1 teaspoon dried oregano
▢1 teaspoon Aleppo pepper
▢1 teaspoon coriander
▢½ teaspoon paprika
▢4 fillets haddock (thawed if previously frozen, 6 ounces each)
▢Black pepper
▢¼ cup extra virgin olive oil
▢1 tablespoon butter
▢3 cloves garlic (minced)
▢1 shallot (minced)
▢Kosher salt
▢½ cup white wine
▢1 lemon (juice of)
▢15 ounces artichoke hearts (rinsed and drained)
▢1 roma tomato (chopped)
▢¼ cup fresh parsley (chopped)
▢¼ cup fresh dill (chopped)
▢½ cup green olives (pitted)

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!

To make sure your fish is cooked through, test it with a fork at the thickest part. Gently poke the fish and twist the fork, the fish should flake easily and should look white and not translucent grey. The internal temperature of cooked fish should be somewhere between 140 and and 145 degrees F.
Leftovers will keep in the fridge in a tight-lid container for up to 2 days.

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