Haddock with Provençal Sauce

Pan-seared haddock fillets baked in a rich tomato, wine, and olive sauce, served with sautéed potatoes and fresh tomatoes.

Healthy Dinner Fish Seafood Haddock Provençal

Estimated Nutrition

Calories

461.3

kcal / serving

1845.2 kcal total

Carbs

29.7g

per serving

118.8 g total

Fat

15.6g

per serving

62.5 g total

Protein

34.6g

per serving

138.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tbsp

Flour

for dusting

CondimentsSauces

250

Passata

Dairy

Butter

Liquids

200

Red Wine

100

Fish Stock

NutsSeeds

cloves

Garlic

crushed and chopped

tbsp

Tarragon

chopped fresh

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

OilsFats

tbsp

Vegetable Oil

Seafood

600

Haddock

4 fillets, 150g each

Vegetables

piece

Onion

finely sliced

100

Black Olives

stones removed

piece

Green Pepper

very finely sliced

400

Potatoes

sautéed, for serving

piece

Tomatoes

deseeded, skinned and chopped

Method

Melt 25g butter in a pan and fry sliced onion and garlic until soft.

Add passata, wine, and stock, then simmer for 15-20 minutes.

Stir in olives, tarragon, and green pepper, then season with salt and pepper.

Preheat the oven to 180°C.

Dredge haddock fillets in flour and season with salt and pepper.

Fry the fish in oil for 1-2 minutes per side until golden.

Transfer fish to a dish, pour sauce over, and bake for 8-10 minutes.

Serve fillets on plates with sauce, sautéed potatoes, and fresh tomatoes.