Provencal Seared Haddock Recipe
Fresh haddock served atop a bed of sautéed garlic, tomatoes, mushrooms, white wine and fresh herbs, served over a bed of mash potato and fresh veg of the day.
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Vegetables
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
- 2
Cook the Tomatoes and Mushrooms
Add the halved cherry tomatoes and sliced mushrooms to the skillet. Cook for 5-7 minutes until the tomatoes soften and the mushrooms are tender.
- 3
Add White Wine
Pour in the white wine, and let it simmer for about 3-4 minutes until the alcohol evaporates and the sauce thickens slightly.
- 4
Season the Mixture
Stir in chopped parsley, thyme, salt, and black pepper. Remove from heat and set aside.
- 5
Cook the Haddock
In a separate skillet, heat the remaining tablespoon of olive oil over medium-high heat. Season the haddock fillets with salt and pepper. Sear the haddock for 3-4 minutes on each side until golden brown and cooked through.
- 6
Prepare the Plate
On each plate, serve a generous scoop of mashed potatoes as the base. Top with the sautéed vegetable mixture and place the seared haddock fillet on top.
- 7
Add Fresh Veggies
Serve with a side of fresh vegetables of the day, steamed or sautéed to your liking.
- 8
Garnish and Serve
Garnish with extra herbs if desired and enjoy your Provencal Seared Haddock!