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    • Haddock with Roasted Red Pepper Sauce

    Mark Sharron
    Easy
    30 minutes
    01-Feb
    Haddock with Roasted Red Pepper Sauce is a delicious and easy-to-make dish perfect for a weeknight dinner. This flavorful dish is made with haddock fillets, roasted red peppers, garlic, smoked paprika, white wine, and butter. The combination of flavours creates a rich and creamy sauce that will surely be a hit with your family. Serve with a side of steamed vegetables or a fresh salad for a complete meal.  
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    Ingredients

    • 2 haddock fillets
    • 2 tablespoons olive oil
    • Salt and freshly ground black pepper
    • 2 cloves garlic, minced
    • 1 red pepper, roasted and diced
    • 1 teaspoon smoked paprika
    • 1/2 cup dry white wine
    • 1/2 cup chicken or vegetable stock
    • 2 tablespoons butter
    • 2 tablespoons freshly chopped parsley
    • Lemon wedges, for serving

    Method

    • How to Make Haddock with Roasted Red Pepper Sauce
    • Pat haddock fillets dry with a paper towel and season both sides with salt and freshly ground black pepper
    • In a small saucepan, heat 1 tablespoon olive oil over medium heat
    • Add minced garlic and sauté until fragrant, about 1 minute
    • Add diced roasted red pepper and smoked paprika, stirring for another minute
    • Pour in dry white wine, simmer for 2–3 minutes to reduce liquid slightly
    • Add chicken or vegetable stock, bring to a gentle simmer and cook for 3–4 minutes
    • Remove sauce from heat and blend until smooth using an immersion blender or pitcher blender
    • Whisk in 1 tablespoon butter until the sauce is glossy, adjust seasoning with salt and pepper
    • Meanwhile, heat remaining 1 tablespoon olive oil in a non-stick pan over medium-high heat
    • Add haddock fillets, skin-side down (if skin-on), and cook for 2–3 minutes per side until opaque and flaky
    • Remove haddock from pan, rest briefly
    • Gently reheat the blended red pepper sauce if necessary, whisk in final tablespoon of butter for silkiness
    • Plate haddock fillets on warm plates
    • Spoon roasted red pepper sauce generously over or under the fillets
    • Garnish with freshly chopped parsley and lemon wedges on the side
    • Serve immediately, ideally with a side of simply roasted vegetables or steamed greens for balance