Mediterranean Lemon-Garlic Haddock with Artichoke Hearts

Ingredients:

  • 1 teaspoon dried oregano

  • 1 teaspoon Aleppo pepper

  • 1 teaspoon coriander

  • 1/2 teaspoon paprika

  • 4 fillets haddock (thawed if previously frozen, 6 ounces each)

  • Black pepper

  • 1/4 cup extra virgin olive oil

  • 1 tablespoon butter

  • 3 cloves garlic (minced)

  • 1 shallot (minced)

  • Kosher salt

  • 1/2 cup white wine

  • 1 lemon (juice of)

  • 15 ounces artichoke hearts (rinsed and drained)

  • 1 roma tomato (chopped)

  • 1/4 cup fresh parsley (chopped)

  • 1/4 cup fresh dill (chopped)

  • 1/2 cup green olives (pitted)

    Instructions:

  • 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!