Best Pan Fried Haddock Recipes

Pan Fried Haddock With Lemon Herb Sauce image

Provided by Jane Gib

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

4 tablespoons parsley, chopped
4 tablespoons coriander, fresh chopped
1 lemon, juice and zest of
2 garlic cloves, crushed
1 teaspoon ground cumin
4 (5 ounce) haddock fillets
85 g watercress, chopped
2 teaspoons olive oil
seasoning
2 cups water

Steps:

Blend the herbs, lemon zest, juice, garlic and cumin with 1 tsp olive oil, seasoning and water.
Heat 1 tsp olive oil in a shallow non-stick frying pan, season the haddock and place in the pan, skin side down.
Cook for 4 minutes over a high heat, until golden. Turn and cook same as other side.
Remove the pan from the heat and leave the fish in pan for 5 min, until flesh is cooked through.
Place the fish on a bed of watercress and pour the lemon sauce over.
You can serve with couscous or rice.

Nutrition Facts : Calories 136.4, Fat 3.1, SaturatedFat 0.5, Cholesterol 77.1, Sodium 320.4, Carbohydrate 2.1, Fiber 0.4, Sugar 0.4, Protein 24.2

PAN-FRIED HADDOCK image

Categories Fish

Yield 4

Number Of Ingredients 10

1 lb (454 g) haddock fillets
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
1/4 cup (60 mL) all-purpose flour
1 egg
1 tbsp (15 mL) 10% cream
2 tbsp (30 mL) vegetable oil
1 lemon, quartered
1 pinch paprika
2 tbsp (30 mL) chopped fresh parsley

Steps:

Pat fillets dry; season with salt and pepper. Pour flour into shallow bowl. In separate shallow bowl, whisk egg with cream. In large nonstick skillet, heat oil over medium-high heat. Using tongs, dip fillets into flour, gently shaking off excess; dip into egg mixture, letting excess drip off. Fry until golden and crisp on both sides and fish flakes easily when tested, about 8 minutes. Squeeze lemon over top; sprinkle with paprika then parsley.