Updated: March 3, 2006

Haddock Margerite

TV Morning Show March 3, 2006

4 – 8oz. Haddock fillets, boneless and skinless

1 cup flour

½ cup Parmesan cheese

½ cup bread crumbs “Panko”

1 tsp. crushed red pepper

2 tbsp. olive oil

2 tbsp. butter

½ cup sherry

Juice of half a lemon

16 large Spanish olives

Chopped Fresh parsley

Optional:

2 tbsp. grated swiss cheese

2 tbsp. grated parmesan

Combine the flour, parmesan and “Panko” crumbs to a large dish that will accommodate all four filets of fish and mix well.  Add crushed pepper and all four filets, coat well and allow to sit in the flour mixture for 2-3 hours.  Add the oil and butter to a 14” sauté pan and brown the filets on both sides and cooked through.  Remove filets to a serving dish and sprinkle with both cheeses.  Add the sherry, lemon juice and olives to the pan. Simmer until sauce begins to thicken.  Pour sauce and olives over the fish and garnish with the parsley.