Pan-Seared Haddock with Broccoli and Oregano Vinaigrette
By America's Test KitchenPublished on August 19, 2016
Time
30 minutes
Yield
Serves 4
Ingredients
1 pound broccoli florets, cut into 2-inch pieces½ cup extra-virgin olive oil Salt and pepper 2 tablespoons minced fresh oregano 2 tablespoons minced fresh parsley 1 tablespoon lemon juice, plus lemon wedges for serving1 small garlic clove, minced½ cup panko bread crumbs 4 (6- to 8-ounce) skinless haddock fillets, 1 inch thick4 teaspoons mayonnaise
Before You Begin
The vinaigrette will separate after 5 to 10 minutes; rewhisk before serving. If you can’t find haddock, you can use cod here.
Instructions
- Adjust oven rack to lowest position and heat oven to 450 degrees. Toss broccoli with 2 tablespoons oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper on rimmed baking sheet. Roast until browned and tender, 14 to 16 minutes.
- Meanwhile, combine oregano, parsley, lemon juice, garlic, 1/4 cup oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper in bowl; set aside. Place panko in shallow dish. Pat haddock dry with paper towels and season with salt and pepper. Spread 1 teaspoon mayonnaise on 1 side of each fillet. Press mayonnaise-coated sides of fillets into panko.
- Heat remaining 2 tablespoons oil in 12-inch nonstick skillet over medium heat until shimmering. Place fillets panko side down in skillet and cook until browned, about 7 minutes. Flip fillets and cook until fish registers 140 degrees, about 2 minutes. Serve with broccoli, vinaigrette, and lemon wedges.
Time
30 minutesYield
Serves 4Ingredients
1 pound broccoli florets, cut into 2-inch pieces
½ cup extra-virgin olive oil
Salt and pepper
2 tablespoons minced fresh oregano
2 tablespoons minced fresh parsley
1 tablespoon lemon juice, plus lemon wedges for serving
1 small garlic clove, minced
½ cup panko bread crumbs
4 (6- to 8-ounce) skinless haddock fillets, 1 inch thick
4 teaspoons mayonnaise
Ingredients
1 pound broccoli florets, cut into 2-inch pieces
½ cup extra-virgin olive oil
Salt and pepper
2 tablespoons minced fresh oregano
2 tablespoons minced fresh parsley
1 tablespoon lemon juice, plus lemon wedges for serving
1 small garlic clove, minced
½ cup panko bread crumbs
4 (6- to 8-ounce) skinless haddock fillets, 1 inch thick
4 teaspoons mayonnaise
Ingredients
1 pound broccoli florets, cut into 2-inch pieces
½ cup extra-virgin olive oil
Salt and pepper
2 tablespoons minced fresh oregano
2 tablespoons minced fresh parsley
1 tablespoon lemon juice, plus lemon wedges for serving
1 small garlic clove, minced
½ cup panko bread crumbs
4 (6- to 8-ounce) skinless haddock fillets, 1 inch thick
4 teaspoons mayonnaise
Why This Recipe Works
Mayonnaise adheres the bread crumbs to the haddock without a messy breading process.
Before You Begin
The vinaigrette will separate after 5 to 10 minutes; rewhisk before serving. If you can’t find haddock, you can use cod here.
Instructions
- Adjust oven rack to lowest position and heat oven to 450 degrees. Toss broccoli with 2 tablespoons oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper on rimmed baking sheet. Roast until browned and tender, 14 to 16 minutes.
- Meanwhile, combine oregano, parsley, lemon juice, garlic, 1/4 cup oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper in bowl; set aside. Place panko in shallow dish. Pat haddock dry with paper towels and season with salt and pepper. Spread 1 teaspoon mayonnaise on 1 side of each fillet. Press mayonnaise-coated sides of fillets into panko.
- Heat remaining 2 tablespoons oil in 12-inch nonstick skillet over medium heat until shimmering. Place fillets panko side down in skillet and cook until browned, about 7 minutes. Flip fillets and cook until fish registers 140 degrees, about 2 minutes. Serve with broccoli, vinaigrette, and lemon wedges.
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