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Heat the olive oil in a large skillet over medium-high heat.
Season the haddock fillets with salt and pepper, then add to the pan. Cook for 3-4 minutes per side, or until golden and crispy.
Add the garlic, roasted red pepper, smoked paprika, white wine, and chicken or vegetable stock to the pan. Bring to a simmer and cook for 5 minutes.
Reduce the heat to low and stir in the butter. Simmer for a few minutes until the sauce is thick and creamy.
Remove from heat and stir in the chopped parsley. Serve with lemon wedges.