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Braised Haddock Fillets
1 tablespoon olive oil
3 scallions, finely chopped, including green tops
1/4 cup dry white wine, fish broth, clam juice, or water
1 tablespoon chopped fresh parsley
4 skinless fish fillets (about 3/4-inch thick)
Salt and freshly ground pepper, to taste
1 tablespoon butter
1. In a large skillet, heat the oil over medium-high heat. Add the scallions and cook, stirring, until they are tender, about 3 minutes. Add the wine and parsley and bring the mixture to a simmer.
2. Add the fish fillets, cover the pan, and cook for 3 minutes. Uncover, turn the fillets carefully with a spatula, and continue cooking for another 2-3 minutes, or until this fish is just done.
3. Transfer the fish to a serving platter and cover loosely with foil to keep warm. Add the butter to the pan and let it melt. Serve the fish immediately, topped with the pan juices.
Serves 4
This basic recipe works with absolutely ANY type of fish fillet. If your fillets are thinner than 3/4-inch, reduce the cooking time slightly. If they are thicker, increase the cooking time.
*Jazz up this basic recipe by adding 1/4 cup chopped celery or red bell pepper to the pan along with the scallions, and 1/2 teaspoon dried thyme to the braising liquid. A garlic clove, chopped, is also nice to add with the scallions.
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