PAN-FRIED HADDOCK WITH OLIVES AND TOMA­TOES

Runner's World South Africa - - REAL GOOD FOOD -

4 fresh haddock fil­lets (roughly 180g each) ½ cup ex­tra-vir­gin olive oil 1 onion, finely chopped 2 gar­lic cloves, minced 1 cup dry white wine ½ cup cherry toma­toes, halved ¼ cup pit­ted black olives 1 tbsp ca­pers, roughly chopped ¼ cup chicken broth ¼ cup flat-leaf pars­ley, chopped ½ hand­ful basil, chopped Salt and black pep­per

1. Sea­son the fil­lets lib­er­ally with salt and pep­per.

2. Heat half the olive oil in a large pan and add the fil­lets to cook for 4 min­utes on each side, then set aside.

3. Add the re­main­ing olive oil to the same pan and add the onion to sauté un­til it be­gins to caramelise, then add the gar­lic and keep stir­ring un­til it be­comes fra­grant.

4. Add the wine and use a wooden spoon to scrape the bits free from the bot­tom of the pan.

5. Once the wine has re­duced by half, add the toma­toes, olives and ca­pers and cook un­til the wine has cooked away. 6. Now, stir in the chicken broth and let it re­duce by half be­fore check­ing the sea­son­ing and mix­ing through the pars­ley and basil.

7. Fi­nally, add the fish back and keep spoon­ing the sauce over it un­til the fish is warmed through.

Goes Well With:

Roasted Ar­ti­chokes, But­tered Kale, Cap­rese Salad

Newspapers in English

Newspapers from South Africa

© PressReader. All rights reserved.