Pearly, crisp-tender haddock served over a vibrant green sauce of spinach, Dijon mustard, olive oil, and a dash of vinegar. The light breading keeps the fish front and center.
Ingredients
- 320 g skinless fresh haddock fillets, fishmonger quality
- 70 g panko breadcrumbs
- 140 g fresh baby spinach
- 2 tsp Dijon mustard
- 5 tbsp extra-virgin olive oil
- 1 piece red onion
- 2 tsp red wine vinegar
- 1 piece unwaxed lemon
- 40 g all-purpose flour
- 1 piece free-range egg
- 20 g unsalted butter
- 1/2 tsp sweet smoked paprika
- 1 pinch ground cayenne pepper
- 1 clove fresh garlic
- 0.25 bunches fresh flat-leaf parsley
- to taste fine salt
- to taste freshly ground black pepper
Method
- Remove the haddock fillets from the refrigerator and place them on paper towels. Season lightly with salt and pepper, then let rest for 10 minutes at room temperature. The surface should feel dry to the touch so the breading adheres properly without slipping off.
- Prepare the green sauce. Wilt the spinach in a small saucepan over medium heat (about 285 °F / 140 °C) with a drizzle of olive oil and the garlic for 2 to 3 minutes. Stir until the leaves collapse, turn glossy deep green, and release their moisture, taking care not to let them brown.
- Immediately blend the hot spinach with the mustard, red wine vinegar, parsley, a squeeze of lemon juice, and olive oil for 1 minute on high speed until completely smooth, vibrant green, and spoonable. If it seems too thick, loosen with 1 tablespoon of hot water. Adjust seasoning with salt, pepper, and lemon juice.
- Prepare the crust. Mix the panko breadcrumbs with the smoked paprika, cayenne pepper, salt, and black pepper until evenly combined and lightly orange in color.
- Set up a standard breading station with the flour, beaten egg, and seasoned panko. Dredge each fillet in flour, tapping off the excess, dip in the egg, then press gently into the panko to form an even coating about 1/12 inch (2 mm) thick.
- Heat a large skillet over medium heat with olive oil and butter to 340 °F / 170 °C (the butter will foam, turn lightly nutty, and a stray panko crumb will sizzle briskly within 2 seconds). Lay the fillets in the pan presentation side down.
- Cook the haddock over medium heat (340 °F / 170 °C) for 3 minutes without moving it, until the crust is deep golden and crisp and the edges turn opaque about 1/8 inch (3 mm) up. Flip gently with a wide spatula, reduce the heat to low (about 285 °F / 140 °C), and cook for 2 to 3 minutes more (or until the internal temperature reaches 125 °F / 52 °C on an instant-read thermometer, the flesh flaking under light pressure). Transfer to a wire rack and let rest for 2 minutes.
- While the fish finishes cooking, thinly slice the red onion and toss with a splash of lemon juice, a pinch of salt, and a drizzle of olive oil. Let marinate for 3 minutes so it softens slightly while keeping its crunch.
- Gently reheat the green sauce over very low heat for 1 to 2 minutes, keeping it below 140 °F / 60 °C (do not let it simmer) to preserve its bright color. It should coat the back of a spoon in a thick ribbon.
- To serve, spoon a pool of warm green sauce onto each plate, then set the crispy panko-crusted haddock on top. Garnish with the marinated red onion, a few fresh parsley leaves, and freshly grated lemon zest. Serve immediately.
Nutrition
Per serving
- Energy
- 537.9 kcal
- Protein
- 35.36 g
- Carbohydrate
- 22.7 g
- Fat
- 34.1 g
- Fibre
- 4.1 g
- Calcium
- 21.49 mg
- Iron
- 0.7 mg
- Magnesium
- 12.5 mg