Recipes>Fish Recipes
Haddock a la plancha with caramelized garlic
by Rick Stein from Rick Stein’s Fish & Shellfish
Easy
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.
Discover more delicious Fish recipes
From simple suppers to dinner party winners
From the book
Rick Stein’s Fish & Shellfish
Rick Stein
Rick Stein’s Fish & Shellfish
The definitive guide to fish and shellfish
Innovative versions of favourite seafood dishes
Failsafe prep and cooking instructions
Buy From
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
Tags
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.
Reviews
Have you tried this recipe? Let us know how it went by leaving a comment below.
Cancel reply
Your review
Name *
Our team will respond to any queries as soon as we can - this may take longer over weekends. You do not need to resubmit your comment.
Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use .
Be the first to leave a review
Ingredients
Method
More Rick Stein recipes
View all
Rick Stein’s Pheasant Breasts with Islay Malt and Celeriac, Apple and Parsnip Rösti
by Rick Stein from Rick Stein’s Christmas
Rick Stein’s Roast Tronçons of Turbot with Hollandaise Sauce
by Rick Stein from Rick Stein’s Christmas
More Fish Recipes
View all
Roast Turbot and Clams with Chorizo Pigs in Blankets
by Emily Scott from Home Shores
Baked Pomegranate-glazed Trout
by Emily Scott from Home Shores
More Spanish Recipes
View all
Paella de Marisco – Seafood Paella
by Omar Allibhoy from Spanish Made Easy
Buñuelos de Bacalao – Salt Cod Fritters
by Omar Allibhoy from Spanish Made Easy
Get our latest recipes, features, book news and ebook deals straight to your inbox every week
