Pan-Fried Haddock with Garlic-Lemon-Butter Sauce and Broccoli
Tired of the same old dinner routine? Looking for a healthy, flavorful, and incredibly easy meal that comes together in a flash? You’ve come to the right place! Today, we’re diving into a recipe for Pan-Fried Haddock with a bright Lemon-Garlic-Butter Sauce and crisp-tender Broccoli that will quickly become a family favorite.
This dish is a testament to how simple ingredients can create something truly spectacular. We’re using readily available frozen wild Atlantic haddock fillets, transforming them into a restaurant-quality meal with minimal fuss.
Why You’ll Love This Recipe
- Quick & Easy: Perfect for busy weeknights – ready in under 30 minutes!
- Healthy & Delicious: Lean protein, fresh vegetables, and vibrant flavors.
- Simple Ingredients: Uses pantry staples and fresh produce.
- Versatile: Easily adaptable to your taste and what you have on hand.
Ready to get cooking? Let’s go!
Ingredients You’ll Need
Here’s a look at the stars of our dish. You might already have most of these!
| Ingredient | Quantity | Notes |
| For the Haddock | ||
| Frozen Haddock Fillets | 2-4 (about 6 oz each) | Thaw completely and pat very dry. |
| All-Purpose Flour (optional) | 1/4 cup | For a crispier crust. Can omit for gluten-free. |
| Salt and Black Pepper | To taste | |
| Olive Oil | 1 Tbsp | For searing. |
| For the Broccoli | ||
| Broccoli florets | 2 cups | Cut into small, uniform pieces. |
| Water or Broth (optional) | 1/4 cup | For steaming/sautéing with the fish. |
| For the Sauce | ||
| Butter | 2-3 Tbsp | Unsalted is fine, adjust salt later. |
| Garlic | 2 cloves | Minced (about 1 tsp). |
| Fresh Lemon Juice | 2 Tbsp | From about 1/2 a lemon. |
| Fresh Parsley (optional) | 1 Tbsp | Chopped, for garnish. |
| Lemon zest (optional) | 1/2 tsp | Adds extra lemon aroma. |
Step-by-Step Instructions
1. Prep the Fish and Broccoli
First things first: thaw your haddock completely and then pat it super dry with paper towels. This is crucial for getting that beautiful golden-brown sear! Season generously with salt and pepper. If you like a slightly crispier exterior, dredge the fillets lightly in flour, shaking off any excess.
For the broccoli, you have a couple of options:
- Quick Blanch/Steam: In a separate pot, steam or lightly boil your broccoli florets for 3-4 minutes until they’re vibrant green and crisp-tender. Drain and set aside.
- Pan-Sauté (Later): If you prefer, you can add them directly to the pan with the fish later.
2. Pan-Fry the Haddock
Heat the olive oil in a large skillet (non-stick works wonderfully for fish!) over medium-high heat until it shimmers.
Carefully place the haddock fillets in the hot pan. Resist the urge to move them for the first 3-4 minutes – this is how you develop that gorgeous crust! Once golden-brown, gently flip them and cook for another 3-4 minutes, or until the fish flakes easily and is opaque throughout.
3. Sauté the Broccoli and Make the Sauce
- Sauté (If not pre-cooked): If you did not pre-cook the broccoli, add it to the same skillet along with a splash of water or broth. Cover and let it steam-sauté for about 3-5 minutes until tender-crisp. If you pre-cooked the broccoli, skip this part and just proceed to the sauce.
- Garlic and Butter: Reduce the heat to low. Add the butter to the skillet and let it melt. Add the minced garlic and cook for about 30-60 seconds until fragrant, but do not let the garlic burn or brown.
- Finish the Sauce: Remove the pan from the heat. Stir in the fresh lemon juice, lemon zest (if using), and chopped parsley (if using). Taste the sauce and add more salt or pepper if needed.
4. Serve
- Combine: Add the cooked broccoli and the haddock fillets back into the pan (or plate them). Gently spoon the warm garlic-lemon-butter sauce over the fish and broccoli.
- Serve immediately, perhaps with rice or a simple salad on the side.
0 Comments