Haddock a la plancha with caramelized garlic
Griddled haddock, known in Spain as haddock a la plancha. This Rick Stein seafood recipe blends a simple garlic and olive oil mix with flaky haddock fillets.
From the book
Rick Stein’s Fish & Shellfish
The definitive guide to fish and shellfish
Innovative versions of favourite seafood dishes
Failsafe prep and cooking instructions
Introduction
‘A la plancha’ means cooked on a thick steel griddle. Any large frying pan makes a good substitute. I found this dish in Galicia, northern Spain, where they cook a lot of fish this way. The method is perfect for small Cornish haddock, but fillets of larger fish are easier to get hold of so I’ve based the recipe around those.
Alternative fish:
barramundi, bass,
blue-eye trevalla,
hake, murray cod,
sable fish (black cod),
snapper, toothfish
Ingredients
| 4 x 100–125g | skin-on haddock fillets |
| Salt | |
| 2 tbsp | olive oil |
| 2 tbsp | Slow-cooked garlic |
Method
Season the fish fillets on both sides with a little salt. Heat a large frying pan over a high heat. Add the olive oil and as soon as it is shimmering hot, add the fish, flesh-side down first, and cook for 2 minutes, until richly golden.Turn the fish over and cook for 1 more minute. Carefully remove the fish from the pan, remove the pan from the heat and leave it to cool very slightly. If you add the garlic to the pan straight away it will burn.
Return the pan to a medium heat, add the slow-cooked garlic and cook until it is just golden brown. Return the fish fillets to the pan, flesh-side down, and shake around briefly to encourage the garlic to stick to the fish. Remove from the pan once more and serve flesh-side up with any remaining garlic from the pan spooned over.
