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10
May

HADDOCK Mediterranean style: Scotland and Italy in harmony

Scotland: wonderful ingredients make my Italian cooking a magnificent combination.

Never hidden the fact that among all the Countries I lived so far (three different Continents), Scotland is my favorite for its ingredients available.

AMAZING meat, WONDERFUL fish, not so much about vegetables BUT ehi! You know your business when we are talking about POTATOES or ROOT VEGETABLES.

So yesterday I had some smocked haddock in my fridge and decided to adapt one of the Italian recipe for cod fish and create a new combination of flavor and now I want to share here.


HADDOCK Mediterranean style

Recipe by SamCourse: MainDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

30

minutes
Calorieskcal

Ingredients

  • 4 smocked haddock fillets, 150gr ech

  • 3 peppers sliced

  • 1 red onion, medium, sliced

  • 2 garlic cloves

  • fresh origano (or dried)

  • fresh basil

  • 2 tablespoons capers

  • some pink peppercorns crushed

  • 300gr cherry tomatoes

  • olive oil. I used some chili flavored olive oil I bought from Lidl

  • one egg, beaten

  • one cup of flour with some dried herbs mixed

  • 4 tablespoons of white wine winegar

  • a handful of kalamata olives (but any olives will work)

Directions

  • black Season both sides of the fillets with some pepper. Cover fish with the flour, remove the excess and egg wash it. Cover again with the flour for a better coating and then shallow pan fry it.
  • Once the fish is golden and crispy on both sides, add the vinegar and cook for an additional minute, then set aside on a separate plate and prepare the sauce.
  • Same pan (remove the batter if any left): saute onion, peppers and garlic.
  • Add fresh herbs now, while veggies still frying. They will release all their fragrance.
  • Cherry tomatoes in, olives, capers and add a cup of hot water and cook for 20 minutes.
  • Add the fillets, cover with a lid and cook for an additional 5 minutes.
  • Time to plate it. I am not really good in this task 🙂 . I still remember my teachers at the College (professional cookery course) yelling “It’s too wifey!!”
    Great combination is the bruschetta (slice of bread toasted and rubbed with some garlic and drizzled with olive oil).
    Wine? White (of course) and this is a wonderful Fiano.

Notes

  • No salt needed for this recipe. Smocked haddock is quite salted and tasty by its own.

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