Haddock with Snow Peas

By John, 9 August, 2020
Region
Italy
Description

Haddock with Snow PeasThe original Italian recipe called for John Dory or Pomfret, but we don't find that in our local fish markets so I tried it with haddock, and I recommend it. 

This recipe is a little different from most fish recipes here so far because the haddock is pan-fried. Haddock around New England is traditionally sold with the skin on, but you don't really have to skin it as long as you remember to tell your diners which side is up! 

This should work equally well with cod. 

Yield
2 Servings
Preparation time
30 minutes
Ingredients
1⁄2 c Butter (Unsalted) (divided)
1 lb Snow Peas (strings trimmed)
1⁄2 c Water
1 lb Haddock
2 T All Purpose Flour
Instructions
  1. Cook the trimmed snow peas in half of the butter over low-moderate heat for about five minutes.
  2. Add salt and pepper if you think it needs it, and the water. Cover and simmer for 25 minutes.
  3. Dust the fish with the flour, then cook it in another skillet in the remaining butter until golden-brown, then turn gently and cook until done, maybe 8-10 minutes total depending on the thickness of the fish.
  4. Drain the snow peas and move them to a serving platter, then gently transfer the fish and serve hot.
Notes
The original recipe says to garnish with fennel fronds. I don't know if this is traditional of just their preference. I didn't have any fennel fronds, but the dinner was still mighty fine.
Source
The Silver Spoon Cookbook