Nova Scotia Haddock Francese

Argyler Lodge Haddock Francese

In an area renowned for seafood, chefs know that they are judged by the quality of preparation of local specialties such as haddock, lobster and scallops. This dish reflects Chef Jonathan Joseph’s exacting execution and creative flare as it combines classic haddock preparation with Mediterranean flavours.


1/4 cup Sliced almonds
4 4-oz Nova Scotia haddock tail pieces
3 Large eggs
splash 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 Local white wine
1 Lemon, thinly sliced
3 tbsp Capers
handful Flat-leaf parsely, finely chopped
1lb Fresh spinach
Salt and pepper


Serves: 4

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

Local Source Guide:

Seafood:  Evan’s Seafood & Restaurant, Afishionado Fishmongers, Clearwater Seafoods Ltd., Fisherman’s Market, Comeau Sea Foods Ltd. or Masstown Market.

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

Recipe Provided by: Chef Jonathan Joseph, The Argyler Lodge and Restaurant

This recipe was featured in our 2019 Taste of Nova Scotia Culinary Guide.

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