When I found a package of frozen wild caught haddock fillets at the store, I liked the fact that they were individually packed, and decided to buy it, not exactly having any special type of preparation in mind.
Haddock is a member of the cod family, and has a fairly firm texture and mild sweetish flavor. It can prepared in different ways, with the most popular is dipped in batter and deep fried. I wasn’t into that, and so decided to simply pan fry it with olive oil and butter.
The fillets were folded over when packed, but, rather than unfolding them into flat long filet after defrosting, I’ve decided to cook them as is, to be served as a main course.
Basting the fish with the hot olive oil and butter while pan frying it, gave it a moist texture on the inside, and a slightly caramelized layer on the outside. The butter browned while frying, creating a simple instant tasty sauce, that complemented the buttery texture of the fish beautifully.
Caramelized mini peppers and onion, which were sautéed with white wine vinegar, mustard and honey, were the perfect side dish to the fish; adding acidity, sweetness and color to it. Try it and enjoy.
Notes:
* For best results, defrost the fish slowly overnight in the fridge.
* For quicker cooking time, the fillets can be unfolded to a flat fillet. They can also be cut in half and served as a first course. In both cases, the cooking time will be half of what is mentioned here.
* The caramelized peppers are also great as part of antipasti platter, or in sandwiches.
Makes: 2-4
Defrosting time: overnight
Prep time: 20 minutes
Cooking time: 25 minutes
Ingredients:
For the caramelized peppers:
About 1 lbs (455 grams) mini peppers
1 medium white onion
2 Tbs olive oil
1 tsp sugar
2 tsp salt
½ tsp freshly ground four peppers mix
3 Tbs white wine vinegar
1 Tbs Dijon Mustard
2 tsp honey (preferably orange blossom)
For the fish:
2 haddock fillets (5.3 oz/150 grams each), frozen-thawed (see notes)
1 Tbs fresh lemon juice
1 tsp salt
¼ tsp freshly ground four peppers mix
1 Tbs olive oil
3 Tbs butter
1. The peppers: deseed the peppers and cut into medium strips. Peel, core and cut the onion into thin strips.
2. In a large pan, mix the onion, olive oil, sugar, salt and ground pepper. Place over medium-high heat and sauté, mixing occasionally, until the onion is soft and translucent.
3. Add the peppers, mix and sauté, mixing occasionally, until they start to soften. Lower the heat to medium-low, add the vinegar, mustard and honey and mix. Sauté, mixing occasionally, for about 15 minutes, until the liquids evaporate and the mixture caramelizes. Taste and adjust seasoning. Keep in a warm place until using.
4. The fish: bring the fillets to room temperature and pat dry with paper towels. Place in a container and drizzle the lemon juice over. Season with salt and ground pepper and let stand for 10 minutes before frying.
5. To fry, mix the olive oil and butter in a medium pan and heat over medium-high heat. Once the butter starts to foam, add the fish, seasoned side down. Fry, basting with the hot fat with a spoon occasionally, until the lower side is nicely browned. Turn and fry the other side, again basting with the hot fat. Lower the heat to medium-low.
Gently, insert a small sharp knife into the thickest part of the fillet, and check for doneness. (As the fillet is folded over, the process will take about 10-12 minutes.)
6. Arrange the peppers in a warm serving plate. Place the fish over, and pour the brown butter from the pan on top. Serve immediately.
Great pics and nice recipe
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Thank you Charlie, I’m glad you liked the post. 🙂
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By the way, I’ve tried commenting on your tasty chicken tikka masala post, but it keeps asking me to log in (even though I’m already logged in), and still doesn’t accept it. Maybe you should check it.
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Will do
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I fixed the settings, so should work now. And thanks
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Gorgeous pictures. This looks delicious.
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Thank you, I’m glad you liked the post. The dish was very tasty. Definitely a keeper recipe. 🙂
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Gotta try this, looks delicious!
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Thank you, I’m glad to hear. Hope you’ll enjoy this tasty dish. 🙂
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your flavour matching are always interesting. Good job!!!
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Thank you Matteo, I’m glad you liked the recipe. This combination worked really well. 🙂
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These look wonderful Ronit 👌
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Thank you Myra, I’m glad you liked the dish. It was so tasty. 🙂
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This looks divine Ronit! I adore haddock, it is one of my favorite fish, and has so much flavor it can stand up to a glorious bed of peppers!
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Thank you Dorothy, I’m glad you liked the dish. Haddock indeed has such wonderful flavor. It worked really well with the peppers, which part of also ended up in a very tasty sandwich! 🙂
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Love those second acts!
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Yes, twice the fun! 🙂
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A great way to serve the haddock!! Love the caramelised peppers that pair so well with this!
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Thank you Shy, I’m glad you liked the dish. This was such a tasty contamination. Definitely a keeper! 🙂
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Wow
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Thank you! 🙂
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This is really lovely. My daughter sent me some fish from Sitka Salmon Shares for Christmas, and I’ve had fun eating one filet at a time. The halibut has been exciting for me, because I don’t buy it where I live. In any case, I love the peppers! I just watched Gordon Ramsay make what he called sweet and sour peppers, but it included onions.
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Thank you Mimi, I’m glad you liked the dish. I’m not aware of Ramsay’s recipe, but the peppers here also have a small amount of onion in them, and are on the sweet-sour side, so it sounds quite similar. They were really great with the fish, and leftover found their way to a tasty sandwich. Can’t complain! 🙂
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Good fish is hard to find. Now I want some. 🐟
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You’re so right Gail! That’s why I compromised on frozen. But it was still very good! 🙂
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Boy that looks and sounds fabulous! I wish I enjoyed cooking more. For some reason I still love looking at food ideas! 😊
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Thank you Lisa, I’m glad you liked the recipe. It’s very enjoyable to look at food photos, even with no intent of cooking. 🙂
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I so agree!!
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YUM!!!
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Thank you! 🙂
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Looks amazing 😍
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Thank you Syamala. 🙂
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My favourite fish. The firm flesh has a lovely texture.
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I agree, it’s a great fish.
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Can’t go wrong with haddock, always a good choice!
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I agree, it’s a great fish, even when frozen.
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Good!!!😍😍😍
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Thank you! 🙂
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I love the combination of wine vinegar, mustard, and honey in peppers. With fried haddock, it sounds delicious!
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Thank you Dolly, I’m glad you liked the recipe. The peppers were really delicious with the fish, and the leftover ended in a very tasty sandwich. 🙂
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My pleasure, dear Ronit. I just made baked perch for Shabbat, and I think your peppers will compliment it very nicely.
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Sounds good! Shabbat Shalom! 🙂
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Shabbat Shalom!
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This post is making me hungry..(haven’t had a breakfast yet..) I love cooking peppers with fish. The sweetness that comes out of them go so beautifully, am making salmon with peppers for dinner tonight actually 🙂 It looks amazing with haddock too, yum!
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Thank you Jin, I’m glad you liked the recipe. The combination of peppers and fish is indeed so tasty.
Looking forward to seeing your salmon-peppers dish. 🙂
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Your savory peppers sound like a perfect pairing for the delicious fish.
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Thank you Karen, I’m glad you liked the dish. This combination was so tasty. 🙂
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Looks yummy!!!😋
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Thank you! 🙂
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Looks so flavorful !
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Thank you NIsha! 🙂
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Yum! Fish pairs really well with vegetables like peppers and onions. I wonder if you think halibut would work in place of the haddock. I like haddock, but sometimes I like to switch it up.
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Thank you David, I’m glad you liked the recipe. This simple pairing indeed works so well. I have no doubt Halibut will work just as well here. Hope you’ll enjoy it.
And here’s a link to another tasty recipe, using halibut:
https://ronitpenso.wordpress.com/2018/05/07/halibut-with-caramelized-onions-tomatoes-and-raisins/
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