Haddock Carina
Haddock Carina
Servings: 4
Ingredients
- All-purpose flour, for dredging
- 10 cherry tomatoes, washed and roughly chopped
- 4 tablespoons extra-virgin olive oil, divided
- 1 stick butter, diced
- 1/2 cup fresh parsley, chopped (reserve some for garnish)
- 1 cup strained tomatoes (passata)
- 4 tablespoons finely chopped cornichons
- 3 tablespoons drained capers (optional)
- A few drops Worcestershire sauce
- Juice of 2 lemons
- Salt and freshly ground pepper, to taste
Instructions
- Rinse the haddock, pat dry with paper towels, and cut into 1-inch slices. Place the flour in a shallow dish and coat the fish, shaking off any excess.
- In a large nonstick skillet, heat 2 tablespoons of olive oil over high heat. Add the haddock slices in a single layer (cook in batches if needed) and sear for 2 minutes on each side until golden. Remove and set aside on a plate.
- Discard the oil from the skillet and wipe it clean. Return to high heat and add butter, the remaining olive oil, cherry tomatoes, and parsley (reserving some for garnish). Cook for 30 seconds.
- Stir in strained tomatoes, cornichons, capers (if using), Worcestershire sauce, and lemon juice. Season with salt and pepper.
- Bring to a simmer, return the haddock to the skillet, and heat through.
- Garnish with reserved parsley and serve immediately.
Tips
- For extra flavor, try adding a splash of white wine to the sauce.
- Serve with crusty bread, rice, or roasted potatoes to soak up the delicious sauce.
- If you prefer a milder taste, omit the capers and reduce the Worcestershire sauce.
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