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Home > Recipes > Haddock Recipes > Mediterranean Haddock with Artichoke Hearts


  • 1 teaspoon dried oregano
  • 1 teaspoon Aleppo pepper
  • 1 teaspoon coriander
  • ½ teaspoon paprika
  • 4 fillets haddock (thawed if previously frozen, 6 ounces each)
  • Black pepper
  • ¼ cup extra virgin olive oil
  • 1 tablespoon butter
  • 3 cloves garlic (minced)
  • 1 shallot (minced)
  • Kosher salt
  • ½ cup white wine
  • 1 lemon (juice of)
  • 15 ounces artichoke hearts (rinsed and drained)
  • 1 roma tomato (chopped)
  • ¼ cup fresh parsley (chopped)
  • ¼ cup fresh dill (chopped)
  • ½ cup green olives (pitted)


  • In a small bowl, combine the oregano, Aleppo pepper, coriander, and paprika. Stir to mix.
  • Pat the fish dry and season with kosher salt and black pepper on both sides, then rub the spice mixture all over the fish. Set aside for now.
  • In a large cast iron skillet, heat the olive oil and butter over medium heat. Add the garlic and shallot and cook for 3 to 5 minutes, stirring occasionally until softened (manage your heat so the garlic does not burn)
  • Add the white wine, lemon juice, and artichoke hearts and cook for another 5 minutes until the liquid is slightly reduced.
  • Add the fish to the skillet and turn the heat down to medium-low. Cover and cook for 4 to 5 minutes, or until the fish is flaky and fully cooked through.
  • When the fish is ready, remove it from the heat and finish with the Roma tomato, fresh herbs, and olives. Serve immediately!

    Recipe courtesy of The Mediterranean Dish