Skip to content
Open menu Close menu

Feed your appetite for cooking with Penguin’s expert authors

penguin logo

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

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

Read more Read less

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.

Comments are closed.

newsletter

Subscribe to The Happy Foodie email newsletter

Get our latest recipes, features, book news and ebook deals straight to your inbox every week

From the book: Rick Stein’s Fish & Shellfish

Close menu