One-Pan Mediterranean Haddock with Artichoke Hearts and Olives (Foil Version)

With bold Mediterranean flavors this One Pan Lemon Garlic Haddock with Artichoke Hearts, tomatoes and olives is the kind of fish dinner that people who don't love fish can enjoy! The fish itself is mild, flavored with a delightful lemon and garlic sauce, and served with artichoke hearts, fresh tomatoes and herbs.

source	The Mediterranean Dish
categories	blackstone, foil packet, main dish, seafood
yield	Serves 4
prep time	5 mins
total time	20 mins

INGREDIENTS

1 tsp dried oregano

1 tsp Aleppo pepper

1 tsp coriander

½ tsp paprika

4 fillets haddock (thawed if previously frozen, 6 oz each)

Black pepper

¼ cup extra virgin olive oil

1 Tbsp butter

3 cloves garlic (minced)

1 shallot (minced)

Kosher salt

½ cup white wine

1 lemon (juice of)

15 oz artichoke hearts (rinsed and drained)

1 roma tomato (chopped)

¼ cup fresh parsley (chopped)

¼ cup fresh dill (chopped)

½ cup green olives (pitted)

INSTRUCTIONS

1. In a small bowl , combine the oregano, Aleppo pepper, coriander, and paprika. Stir to mix.

2. Pat the fish dry and season with kosher salt and black pepper on both sides, then rub the spice mixture all over the fish. Set aside for now.

3. In a ½ size hotel pan, heat the olive oil and butter over medium heat. Add the garlic and shallot and cook for 3 to 5 minutes, stirring occasionally until softened (manage your heat so the garlic does not burn)

4. Add the white wine, lemon juice, and artichoke hearts and cook for another 5 minutes until the liquid is slightly reduced.

5. Add the fish to the hotel pan and turn the heat down to medium-low. Close Blackstone lid (or cover hotel pan with foil) and cook for 4 to 5 minutes, or until the fish is flakey and fully cooked through.

6. When the fish is ready, remove it from the heat and finish with the Roma tomato, fresh herbs, and olives. Serve immediately!

[Alternative]

7. Place the haddock on a large piece of foil. Add the heated garlic/oil mixture onto the fish and tightly seal the foil edges.