Dad was making fish chowder on New Year’s Day and I asked him if I could have a piece of haddock to cook for supper. He agreed, so I snatched a small fillet.
But how was I going to cook it and what was I going to eat it with?
I decided to cook it in a frying pan and eat it with the Beet and Goat Cheese Risotto I had cooked the night before.
I popped it in my frying pan, still not knowing how I was going to flavour it. I’m not a fan of plain haddock. I usually find it dry and tasteless. I often end up putting cheese on it (because cheese makes almost everything taste good, right?).
I remembered I had opened a can of mushrooms and had some in the fridge. I grabbed those and added some to the frying pan, adding a drizzle or two of avocado oil.
Now what? I went through a mental list things I could use to flavour them. I had a jar of basil pesto in the fridge! When the fish and mushrooms were nearly done, I spread a bit on them, stirring the mushrooms around a bit more before I took them off the heat.
I had never tried pesto on fish before and I think this turned out very well. Pairing the haddock with the mushrooms and the Beet and Goat Cheese Risotto made for a great meal.
Sautéed Haddock With Pesto, Mushrooms and Beet Risotto
Equipment
- 1 frying pan
- 1 Spatula turner
Ingredients
- 1 fillet Haddock
- Mushrooms (canned or fresh – whatever amount you want)
- Drizzle Avocado oil (or other oil choice)
- 1/8 – 1/4 teaspoon Pesto sauce
Instructions
- Add a drizzle of oil to fry pan (how much you need depends on the non-stick qualities of your pan).
- Turn heat on medium.
- Add fish fillet and desired amount of mushrooms.
- Sauté and flip as necessary.
- When nearly cooked, spread a small amount of basil pesto on fish and mushrooms.
- Serve with beet & goat cheese risotto (recipe link in blog post).