Nova Scotia Haddock Francese

Fantasizing about francese? This 2019 Culinary Guide Haddock Francese recipe leads to a beautiful dinner for two. The aroma of haddock, butter, and white wine will leave those dining in awe.


1/4 cup sliced almonds
4 4oz Nova Scotia haddock tail pieces
3 large eggs
splash of heavy cream
4 tbsp extra virgin olive oil, divided
3 tbsp butter, divided
flour, for dredging
2 garlic, finely chopped
12 grape tomatoes, halved
1/2 cup Nova Scotia white wine
1 lemon, thinly sliced
3 tbsp capers
handful of flat-leaf parsley, finely chopped
1 lb fresh spinach
salt and pepper


Preparation time: 30 minutes

Serves: 2

  1. Toast almonds over moderate heat until lightly browned and reserve.
  2. Preheat a large non-stick skillet over medium-low heat.
  3. Season fish with salt and pepper.
  4. Beat the eggs with cream.
  5. Add 2 tbsp olive oil to the skillet, swirl the oil in the pan then add 2 tbsp butter, which has been cut into small pieces.
  6. Dredge haddock in flour and then dip the fish into the egg, making sure to completely coat fish in egg wash.
  7. Add fish to pan and cook on both sides until just golden, around 5 to 6 minutes. Transfer fish to a plate and cover with a loose foil tent to retain heat.
  8. Add chopped garlic to pan and bring to a sizzle.
  9. Add tomatoes, wine, lemon slices, and capers to the pan and increase heat to medium-high.
  10. Reduce by half, then add remaining butter and parsley to pan.
  11. Turn off heat. Stir in spinach until wilted and season with salt and pepper.
  12. Pour sauce over fish and top with toasted almonds.

Local Source Guide:

Seafood:  Evan’s Seafood & RestaurantArichat Seafood MarketClearwater Seafoods Ltd.Masstown Market’s ‘Catch of the Day’ or Fisherman’s Market

Produce: Noggins Corner Farm Market, Stirling Fruit Farms Ltd., Masstown Market or one of the many other Farmers’ Markets of Nova Scotia.

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