Pan Fried Haddock Recipe
served with asparagus and plum tomatoes in a seafood crème sauce
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Ingredients
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For the Haddock
For the Asparagus and Tomatoes
For the Seafood Crème Sauce
Method
Preparing the Haddock
- 1
Season the Haddock
Pat the haddock fillets dry with paper towels. Season both sides with salt and black pepper.
- 2
Dredge in Flour
Place the all-purpose flour in a shallow dish. Dredge each seasoned haddock fillet in the flour, shaking off any excess.
- 3
Pan Fry the Haddock
In a large skillet, heat the olive oil over medium heat. Once hot, add the dredged haddock fillets. Cook for about 3-4 minutes on each side until golden brown and cooked through. Remove from skillet and keep warm.
Cooking the Asparagus and Tomatoes
- 4
- 5
Add Asparagus
Add the asparagus to the skillet and sauté for about 5 minutes until tender but still crisp.
- 6
Add Tomatoes
Add the plum tomatoes, lemon juice, salt, and black pepper. Cook for an additional 3-4 minutes until the tomatoes are slightly soft.
Making the Seafood Crème Sauce
- 7
Sauté Shallots
In a separate saucepan, add a little oil over medium heat. Sauté the finely chopped shallots until translucent.
- 8
Add Wine and Cream
Add the white wine to the shallots and let it reduce for 1-2 minutes. Stir in the heavy cream and seafood stock, bringing the mixture to a gentle simmer.
- 9
Finish the Sauce
Let the sauce simmer for about 5 minutes until slightly thickened. Stir in chopped parsley, salt, and black pepper.
Plating
- 10
Serve
On a plate, place a portion of the sautéed asparagus and tomatoes. Top with a haddock fillet and drizzle the seafood crème sauce over the top. Garnish with additional parsley if desired.
