About this recipe:Sometimes I find haddock a bit bland so before pan frying the fish, saute some rosemary, thyme or any herbs of your choice. You may opt to remove the herbs leaving the oil in the pan before frying the fish. For maximum flavour, don't remove the herbs.
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:10min › Cook:30min › Ready in:40min
First, chop the shallots or white onion and saute half of it in olive oil for 1 minute. Add the twig of rosemary and white wine. Reduce it till it's gone down to half. While it's simmering, saute garlic with olive oil.
While the sauce is simmering and garlic is sauteing, season haddock with salt and pepper. In a separate pan, add the rest of the remaining of the chopped onion or shallots and dried rosemary. Saute till you can smell the rosemary which is like 30 seconds. Add haddock and cook for 2 minutes on each side. Carefully flip over the fillets to avoid breaking the fish.
Add crush garlic into the wine mixture. Stir. Add 3 knobs of butter into the sauce and whisk until butter and sauce is completely mixed. Strain the sauce if you like, before serving it.
Transfer the fish to a warm plate, serve with mash and buttered asparagus. Drizzle over the white wine and roasted garlic sauce.
This recipe was edited by Allrecipes.co.uk staff, to conform to measures and ingredients that are familiar to UK and Irish cooks.