Italian-Style Pan-Seared Haddock with Fennel

Ingredients

• 2 fillets haddock fillets
• 2 tbsp extra virgin olive oil
• 1 tsp fennel seeds
• 0.5 tsp salt
• 0.25 tsp black pepper
• 1 tbsp lemon juice
• 1 tsp lemon rind
• 1 cup roma tomatoes
• 0.5 cup artichoke heart quarters
• 0.25 cup black olives
• 0.25 cup fresh basil
• 1 tsp oregano
• 0.25 tsp red pepper flakes
• 0.25 cup water
• 1 tbsp fresh chives

Instructions

1. 1Pat haddock fillets dry and season with salt and black pepper.
2. 2Heat olive oil in a large skillet over medium-high heat. Sear haddock for 3-4 minutes per side until golden and cooked through. Remove fish and set aside.
3. 3In the same skillet, add crushed fennel seeds, diced Roma tomatoes, artichoke hearts, black olives, oregano, and red pepper flakes (if using). Sauté for 3-5 minutes until tomatoes soften slightly.
4. 4Deglaze the pan with lemon juice and water, scraping up any browned bits. Stir in grated lemon rind.
5. 5Return haddock to the skillet, spoon sauce over the fish, and sprinkle with fresh basil and chives before serving.