Pan-Seared Haddock with Broccoli and Oregano Vinaigrette

Name: Pan-Seared Haddock with Broccoli and Oregano Vinaigrette
Yield: Serves 4
Ingredients: 1 pound, broccoli florets, cut into 2-inch pieces; 1/2 cup, extra-virgin olive oil; , Salt and pepper; 2 tablespoons, minced fresh oregano; 2 tablespoons, minced fresh parsley; 1 tablespoon, lemon juice, plus lemon wedges for serving; 1 , small garlic clove, minced; 1/2 cup, panko bread crumbs; 4 (6- to 8-ounce), skinless haddock fillets, 1 inch thick; 4 teaspoons, mayonnaise

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Appears in Cook's Country October/November 2016

Main Courses

Fish & Seafood

Weeknight

SERVES4

TIME30 minutes

Pan-Seared Haddock with Broccoli and Oregano Vinaigrette

WHY THIS RECIPE WORKS

Mayonnaise adheres the bread crumbs to the haddock without a messy breading process.

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