Pan Fried Haddock

Pan Fried Haddock

Mediterranean Style

Serves 3


For the Fish

  • 3 Fillets of Haddock
  • 2tbsp Plain Flour
  • 1 Egg, beaten
  • 3 tbsp Oil
  • Salt and Black Pepper

For the Sauce

  • 2 tbsp Extra Virgin Olive Oil
  • 1/2 Medium Yellow Onion
  • 2 Cloves of Garlic, chopped
  • 1/4 Cup White Wine
  • 1/4 Cup Chicken Stock
  • 1/4 Cup of Cherry Tomatoes chopped in half
  • 1/4 Cup of Kalamata Olives
  • 1 tbsp of Capers
  • 1 tbsp of Peperoncini Chilli Peppers, chopped
  • Salt and Black Pepper to taste
  • 1 tbsp parsley fresh, chopped
  • 1 tbsp Fresh Basil, chopped


  1. Season fish fillets on both sides with salt and pepper, then cover with flour.
  2. Heat up the oil in a frying pan
  3. Beat the egg and coat the fish with the egg wash on both sides
  4. Add the fish to the frying pan and fry on each side until golden brown, for 3-4 minutes on each side.
  5. In a separate pan, heat up the extra virgin olive oil and add the chopped onions and cook for 2-3 minutes until translucent.
  6. Add the copped Garlic and cook for one more minute.
  7. Add the White Wine and deglaze the pain.
  8. Add the tomatoes, olives, capers and peperoncini and cook for a further 2-3 minutes.
  9. Add the chicken stock and let it reduce by half (3-4 minutes)
  10. Sprinkle with fresh herbs and serve with the fish.

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