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Pan-Sear Haddock & Green Veggie Panzanella

This traditional Italian Panzanella salad is bursting with fresh green vegetables, juicy cherry tomatoes, toasted baguette, and peppery arugula, all dressed in a simple yet flavourful red wine vinaigrette. Combine it with our Pan-Sear Haddock, expertly seared to perfection and effortlessly prepared for a gourmet experience at home. With just 5 easy steps, this weeknight meal ensures a nutritious and delicious feast that's sure to impress.
Serves: 4
Prep time: 10 mins
Cook time: 14-22 mins
Ingredients
Preparation
  • 4 ea Pan-Sear Selects Traditional Haddock
  • 2 cup Baguette, cut into 1" cubes
  • 2 tbsp Olive Oil
  • 1 cup Cherry Tomato
  • 6 cup Baby Arugula

For the Green Veggies

  • 225 g Brussels Sprouts, trimmed cut in half
  • 170 g Asparagus, trimmed ends
  • 170 g Green Beans, trimmed
  • 2 tbsp Olive Oil
  • 2 tbsp Lemon, juice
  • 2 tbsp Garlic, minced
  • 1 tbsp Kosher Salt
  • 2 tsp Ground Black Pepper

For the Red Wine Vinaigrette

  • 45 mL Olive Oil
  • 45 mL Red Wine Vinegar
  • 1 tbsp Dijon Mustard
  • 2 tsp Kosher Salt
  • 1 tsp Ground Black Pepper
  1. For the Green Veggies: Add all of the ingredients to a large bowl and mix well. Allow to marinate for 15minutes or up to overnight.
  2. For the Haddock & Baguette: Preheat a sauté pan over a medium-low setting. Add the Haddock portions and cook according to the package instructions. During the final 5 minutes of cooking add the olive oil and baguette cubes to the pan. Cook, stirring often, to toast the baguette.
  3. To Cook the Green Veggies: Remove the Haddock and baguette from the pan and turn the heat to high. Add the marinated green veggies to the pan and cook, stirring often, for approximately three minutes. Add the cherry tomatoes and cook for one additional minute, or just until lightly charred and the green veggies are slightly tender.
  4. For the Vinaigrette: Add all ingredients to a small bowl. Whisk well, just until combined.
  5. To Finish: Allow the cooked vegetables to cool slightly to room temperature before adding to a bowl along with the baguette, arugula and vinaigrette. Toss well, divide equally between four bowls and top each with a fully cooked portion of Haddock.

Traditional Haddock