Haddock Francaise

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast offers a cheesy flavor with fewer calories.

haddock fillets

🥗Healthier: cod fillets

💰Cheaper: pollock fillets

Cod is a leaner option, while pollock is more affordable.

Remove the fat piece from the haddock fillet and fold the thin part under to create a thicker piece for breading.

Prepare a dredging station with flour and a mixture of egg, lemon juice, parsley, and pepper.

Dust the haddock fillet in flour, shaking off excess flour.

Dip the floured fillet into the egg mixture, ensuring it is well coated.

Return the fillet to the flour for a second coating to enhance the finish.

Heat extra light olive oil in a heavy bottom stainless steel skillet until hot.

Place the coated haddock fillet skin side down in the skillet and cook until brown around the edges, about 3-4 minutes.

Carefully flip the fillet to cook the other side, tilting the pan to avoid splashing hot oil.

Once cooked, remove the fillet from the skillet and set aside on a plate.

In the same skillet, add chopped mushrooms, onions, and ginger, seasoning with salt and pepper.

Lower the heat and sauté the vegetables until they release moisture, about 10-15 seconds.

Deglaze the pan with white wine, allowing it to reduce while stirring.

Return the cooked haddock fillet to the skillet to warm it up for about 2 minutes before serving.

Serve the haddock topped with the sautéed vegetables and kalamata olives.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens