Ingredients:

  • 1.5 lb haddock fillets, cut into 4 equal portions
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 1 tbsp olive oil
  • 14 oz artichoke hearts, drained and quartered
  • 1/2 cup Kalamata olives, pitted and halved
  • 1/4 cup capers, drained
  • 3 cloves garlic, minced
  • 1 small shallot, finely diced
  • 1 cup cherry tomatoes, halved
  • 3 tbsp olive oil
  • 2 tbsp lemon juice
  • 1 tbsp lemon zest
  • 1 tsp dried oregano
  • 1/2 tsp smoked paprika

Instructions:

  1. In a mixing bowl, combine quartered artichoke hearts, olives, capers, halved cherry tomatoes, and minced garlic. Toss with 3 tbsp olive oil, lemon juice, lemon zest, dried oregano, and smoked paprika. Pour the mixture into the bottom of an oven-safe skillet and spread into an even layer.
  2. Pat the haddock fillets dry with paper towels and season both sides with salt and pepper.
  3. Heat 1 tbsp olive oil in a separate pan over medium-high heat. Sear the fillets for 2 minutes per side until a light golden crust forms.
  4. Place the seared haddock fillets on top of the vegetable bed in the skillet.
  5. Transfer the skillet to a preheated oven at 400°F (200°C) and bake for 8–12 minutes until the fish is opaque and flakes easily with a fork.