Haddock Poached with Artichoke Hearts and Olives

I found this recipe in the MediterraneanDish.com

The Fish came out so tender and the flavors were amazing, not overwhelming the fish in any way. You can make it in one pan and serve it on the table that way.

Ingredients

1 teaspoon dried oregano

1 teaspoon Spanish paprika

1 teaspoon coriander

Salt and pepper

4 filets of haddock (ours were large so I cut them in half)

1/4 cup extra virgin oil

1 tablespoon butter

3 cloves garlic minced

1 shallot minced

1/2 cup white wine

2 lemons squeezed

15 oz can artichokes (drained and rinsed)

1 roma tomato (chopped)

1/4 cup fresh dill (chopped)

1/2 cup pitted green olives

Directions

In a small bowl, combine the oregano, Spanish paprika, and coriander. Stir to mix.

Rinse the fish and pat dry with a paper towel. Season the fish on both sides with salt and pepper, then rub the spice mixture all over the fish. Set aside.

In a large cast iron skillet, heat the olive oil and butter over medium heat. Add the garlic and shallot and cook for 3  minutes, stirring occasionally until softened. Do not burn the garlic.

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 flakey and fully cooked through.

When the fish is ready, remove it from the heat and finish with the chopped Roma tomato,  olives, and chopped fresh herbs. Serve immediately.

To make sure your fish is cooked through, test it with a fork at the thickest part. Gently poke the fish and twist the fork, the fish should flake easily and should look white, not translucent grey. The internal temperature of cooked fish should be somewhere between 140 and 145 degrees