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Lemon-Garlic Haddock

  • Yield: 4 servings
  • Prep Time: 5 minutes
  • Cooking Time: 15 minutes

Lemon-Garlic Haddock


  • 1 tsp Dried oregano
  • 1 tsp Aleppo pepper
  • 1 tsp Coriander
  • 1/2 tsp Paprika
  • 4 fillets Haddock, 6 oz each
  • Black pepper, to taste
  • 1/4 cup Extra virgin olive oil
  • 1 tbsp Butter
  • 3 cloves Garlic, minced
  • 1 Shallot, minced
  • Kosher salt, to taste
  • 1/2 cup White wine
  • 1 Lemon, juiced
  • 15 oz Artichoke hearts, rinsed & drained
  • 1 Roma tomato, chopped
  • 1/4 cup Fresh parsley, chopped
  • 1/4 cup Fresh dill, chopped
  • 1/2 cup Pitted green olives


  1. Mix together the oregano, Aleppo pepper, coriander, paprika, salt and pepper.
  2. Pat the fish dry with paper towels and then season on all sides with the spice rub. Set aside.
  3. Heat the olive oil and butter in a cast iron skillet over medium heat. Add the garlic and shallot and cook for 3 to 5 minutes, stirring occasionally until softened, careful not to burn it.
  4. Add the white wine, lemon juice and artichoke hearts and cook for another 5 minutes.
  5. Place the fish in the skillet and lower heat to medium-low. Cover and cook for 4-5 minutes, until fish is cooked through.
  6. Move fish to plates, top with the tomato, fresh herbs and olives and serve immediately.


Recipe adapted from TheMediterraneanDish.com


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