In a small bowl, combine the oregano, Aleppo pepper, coriander, and paprika. Stir to mix. Pat
the fish dry and season with kosher salt and black pepper on both
sides, then rub the spice mixture all over the fish. Set aside for now. In
a large cast iron skillet, heat the olive oil and butter over medium
heat. Add the garlic and shallot and cook for 3 to 5 minutes, stirring
occasionally until softened (manage your heat so the garlic does not
burn) Add the white wine, lemon juice, and artichoke hearts and cook for another 5 minutes until the liquid is slightly reduced. Add
the fish to the skillet and turn the heat down to medium-low. Cover and
cook for 4 to 5 minutes, or until the fish is flaky and fully cooked
through. When the fish is ready, remove it from the heat and finish with the Roma tomato, fresh herbs, and olives. Serve immediately!
Recipe courtesy of The Mediterranean Dish
https://www.themediterraneandish.com/haddock-recip...
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