Pan Fried Haddock with Tomatoes, Olives and Capers

Ingredients

• 4 haddock fillets, weighing about 900g (2lbs) in total
• 125 ml (1/2 cup) olive oil
• 1 onion, finely chopped
• 2 garlic cloves, crushed
• 80 ml (1/3 cup) white wine
• 16 cherry tomatoes, halved
• 16 black olives, pitted
• 15 g (2 tbsp) capers
• 60 ml (1/4 cup) chicken stock
• 4 g (1 tbsp) flat leaf parsley, chopped
• 15 g (1/4 cup) basil, chopped
• salt and black pepper, to taste

Instructions

1. 1

   Season the fish to taste.

2. 2

   Heat half of the oil in a large frying pan and cook the fish on both sides for around 4 minutes each. Set aside.

3. 3

   Add the remaining oil to the pan and fry the onion until softened.

4. 4

   Add the garlic and continue to cook over a medium heat until the onion has started to caramelise.

5. 5

   Pour in the wine and deglaze the pan with a wooden spoon.

6. 6

   Reduce the wine by half.

7. 7

   Add the tomatoes, olives and capers and cook until the wine has evaporated.

8. 8

   Pour in the stock and reduce the sauce by half.

9. 9

   Season to taste and stir in the fresh herbs.

10. 10

    Add the haddock to the pan and let it heat through.

11. 11

    Serve immediately. Enjoy!