Ingredients

The following ingredients have 4 Servings
  • 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))

Instruction

  • 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!