Pan-Fried Haddock with Beurre Blanc alla Puttanesca & Sautéed Green Beans -

Experience a taste of elegance with this Pan-Fried Haddock topped with a luxurious Beurre Blanc alla Puttanesca, served alongside sautéed green beans. This delightful dish combines the soft, flaky texture of haddock with a rich, tangy sauce that features the vibrant flavors of capers, olives, and sun-ripened tomatoes. Paired with crisp green beans sautéed in garlic, this meal is not only delicious but also visually stunning. Perfect for a special dinner or a casual weeknight meal, this recipe brings restaurant-quality dining to your home.

Why You Will Love This Recipe

This Pan-Fried Haddock with Beurre Blanc alla Puttanesca and sautéed green beans is a real treat for several reasons. First of all, haddock is a mild, flaky fish that pairs beautifully with bold flavors. The Beurre Blanc sauce is creamy and loaded with Mediterranean flair, owing to ingredients like olives and capers. The sautéed green beans are straightforward yet delicious, adding a satisfying crunch to balance the dish. Plus, this recipe is prepared in just about 35 minutes, making it approachable for cooks of all skill levels. Whether you are looking to impress guests or simply enjoy a well-cooked meal, this dish is sure to satisfy.

Ingredients

Here’s what you’ll need to create this mouthwatering dish:

For the Haddock:

2 haddock fillets (about 6 oz each, skinless)
Salt & freshly ground black pepper
2 tbsp all-purpose flour for dusting
2 tbsp olive oil
1 tbsp unsalted butter

For the Beurre Blanc alla Puttanesca:

1/4 cup dry white wine (French Sauvignon Blanc or Italian Pinot Grigio)
1 tbsp white wine vinegar
1 small shallot, finely minced
6 tbsp unsalted butter, cold & cubed
1 tbsp capers, drained
4-5 Kalamata olives, pitted & chopped
1 anchovy fillet, minced (optional, but recommended)
1/2 cup cherry tomatoes, halved
1 tbsp fresh parsley, chopped
Pinch of red pepper flakes
Salt to taste

For the Sautéed Green Beans:

1 cup green beans, trimmed
1 tbsp olive oil
1 garlic clove, minced
Salt & pepper to taste
Squeeze of lemon juice

Instructions

Step 1: Prepare the Beurre Blanc alla Puttanesca. In a small saucepan, combine the white wine, white wine vinegar, and minced shallot. Simmer over medium heat for 3-4 minutes until the mixture reduces by half. Once reduced, lower the heat and whisk in the cold butter, one cube at a time, until the sauce is fully emulsified and creamy. Finally, stir in the capers, chopped olives, minced anchovy, halved cherry tomatoes, parsley, and a pinch of red pepper flakes. Keep the sauce warm on the lowest heat possible; do not let it boil.

Step 2: Cook the green beans. Blanch the green beans in boiling salted water for 2 minutes, then shock them in ice water to stop the cooking process. After cooling, drain and pat dry. In a pan over medium heat, add olive oil and minced garlic. Sauté for about 30 seconds until fragrant, then add the green beans. Toss and cook for 2-3 minutes until the beans are tender-crisp. Season with salt, pepper, and a squeeze of fresh lemon juice for brightness.

Step 3: Pan-fry the haddock. Pat the haddock fillets dry with paper towels, then season both sides generously with salt and pepper. Lightly dust the fish with all-purpose flour. In a non-stick skillet over medium-high heat, heat the olive oil and butter until the butter begins to foam. Add the haddock fillets to the skillet and cook for 3-4 minutes per side until the fish is golden brown and flakes easily with a fork.

Step 4: Plate and serve. To serve, place the pan-fried haddock on a warm plate and generously spoon the Beurre Blanc alla Puttanesca over the top. Pair the dish with a side of sautéed green beans and enjoy the symphony of flavors.

Pro Tips for Making Pan-Fried Haddock with Beurre Blanc alla Puttanesca

Ensure the butter for the Beurre Blanc is very cold, as this helps to create that creamy, emulsified texture.
When cooking the haddock, resist the urge to move the fillets around in the pan; letting them cook undisturbed will give them a better sear.
Feel free to swap the haddock for another mild fish like cod or tilapia, if preferred.
Using fresh ingredients, especially the herbs and tomatoes, enhances the overall flavor profile immensely.
Adjust the amount of anchovy according to your taste preferences; it adds depth without being fishy.

Frequently Asked Questions

Can I use frozen haddock for this recipe?

Yes, you can use frozen haddock. Ensure it’s fully thawed and patted dry before cooking for the best results.

What type of wine is best for the Beurre Blanc sauce?

A dry white wine like Sauvignon Blanc or Pinot Grigio works best because it adds acidity and depth to the sauce.

Can I make the Beurre Blanc sauce ahead of time?

It’s best to prepare the Beurre Blanc sauce just before serving, but you can keep it warm in a low oven if needed.

What side dishes pair well with this dish?

This dish pairs beautifully with a crisp green salad, garlic mashed potatoes, or even a light pasta dish.

How do I know when the haddock is fully cooked?

The haddock is cooked when it turns opaque and flakes easily with a fork. An internal temperature of 145°F (63°C) is ideal.

Conclusion

This Pan-Fried Haddock with Beurre Blanc alla Puttanesca and sautéed green beans is not only quick to prepare but also integrates a medley of flavors that celebrate Mediterranean cuisine. Each component of the dish—from the flaky fish to the rich sauce and crisp beans—contributes to an elevated dining experience. Whether you’re cooking for yourself or impressing guests, this dish offers a blend of sophistication and simplicity that’s hard to resist. Enjoy your culinary journey!