Pan fried HADDOCK & Sauce Provençale | Bart van Olphen

haddock fillets

🥗Healthier: cod fillets

💰Cheaper: pollock fillets

Pollock is often more affordable and readily available.

black olives

🥗Healthier: green olives

💰Cheaper: canned olives

Canned olives are budget-friendly and still flavorful.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is a cost-effective alternative.

fresh basil

🥗Healthier: dried basil

💰Cheaper: spinach

Dried basil is more shelf-stable, while spinach adds nutrition.

Boil water in a pot and add a handful of salt for the potatoes.

Prepare the sauce ingredients by slicing black olives, chopping sun-dried tomatoes, and capers.

Season the haddock fillet with black pepper and sea salt.

Heat olive oil in a pan and place the haddock skin-side down to crisp the skin.

Cook the fish until the flesh turns white, about 30 seconds before flipping.

Flip the fish and pan-fry for another 30 seconds until done.

Mash the cooked potatoes and mix with rocket, olive oil, and sea salt.

Plate the fish and quickly prepare the sauce by adding parsley, lemon juice, and pepper.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens