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Home : Recipes : Pan-fried haddock with Piperonata

Pan-fried haddock with Piperonata

Pan-fried haddock served alongside a classic Pepper and Tomato Stew. This dish can be served with either pasta or potatoes, depending on your preference and mood. All our recipes are sourced fromgodfisk.no

Photo: Bent Raanes and Sarah Cameron Sørensen

  • Preparation Time: 40 min
  • Difficulty: Medium

Ingredients

Piperonata

Serve with

Method

  • Cut the haddock fillet into serving pieces.
  • Mix together flour, salt, pepper, and paprika, then coat the fish pieces in the mixture.
  • Cook the fish in rapeseed oil for about 2 minutes on each side.

Piperonata

  • Slice the onion, finely chop the garlic, and cut the bell peppers into strips.
  • Blanch the tomato by scoring an X on the top, lowering it into boiling water for a couple of minutes, then transfer to iced water. Remove the skin, discard the seeds, and slice the tomato flesh.
  • Sauté the onion in a saucepan with olive oil and add the garlic.
  • Add the bell peppers along with the onion, cover, and let it simmer gently.
  • Add the tomato, salt, pepper, sugar, and basil leaves, then cook until the vegetables are tender, about 30 minutes.
  • Serve the pan-fried haddock with Piperonata and boiled potatoes.

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