Anyone can enjoy this fish dinner with artichoke hearts, tomatoes, olives, and lemon garlic in a single pan. The flavors are strong and Mediterranean. It comes with artichoke hearts, fresh tomatoes, herbs, and a delicious lemon and garlic sauce. The fish itself is mild.
Ingredients:
One tsp of dehydrated oregano
- One tsp of Aleppo pepper
- One tsp of coriander
- one-half teaspoon paprika
- Four six-ounce fillets of haddock, thawed if previously frozen
- Pepper, black
- Half a cup of virgin olive oil
- One spoonful of butter
- three minced garlic cloves
- One minced shallot
- kosher salt
- Half a cup of white wine
- One lemon, juiced
- fifteen ounces of washed and drained artichoke hearts
- 1 chopped Roma tomato
- ¼ cup finely chopped fresh parsley
- ¼ cup finely sliced fresh dill
- ½ cup pitted green olives
Instructions
- Combine the paprika, coriander, Aleppo pepper, and oregano in a small bowl. Mix by stirring.
- After patting the fish dry, season it on both sides with kosher salt and black pepper, then coat the fish with the spice mixture. Put away for the time being.
- Heat the butter and olive oil in a big cast-iron skillet over medium heat. Add the shallot and garlic, and cook, stirring periodically, for 3 to 5 minutes, or until the garlic is softened. Watch the heat so the garlic doesn’t burn.
- Cook for an additional five minutes, or until the liquid is somewhat reduced, after adding the white wine, lemon juice, and artichoke hearts.
- Reduce the heat to medium-low after adding the fish to the skillet. Cook, covered until the fish is flakey and cooked through, 4 to 5 minutes.
- Once the fish is cooked, take it off the fire and garnish it with Roma tomato, olives, and fresh herbs. Serve right away!
Nutrition
Calories: 324.8kcalCarbohydrates: 11.8gProtein: 25.4gSaturated Fat: 2.5gMonounsaturated Fat: 11.9gCholesterol: 77mgSodium: 977.6mgPotassium: 608.2mgFiber: 4gSugar: 3.1gVitamin A: 1112.8IUVitamin C: 25.3mgCalcium: 68.3mgIron: 1.6mg
Can’t wait to try this. Looks amazing and easy!