Author's Notes: A tender Haddock recipe served with a light mushroom lemon shallot sauce using our LeRoux Lemon Olive Oil.

Haddock with Mushroom Lemon Shallot Sauce Print Recipe

Serves 6 • Ready in 30min


  • 4 Tbs. LeRoux Lemon Olive Oil**
  • 10 oz. Mushrooms, sliced
  • 2 Shallots, minced
  • ¼ Cup Dry Sherry or Dry White Wine**
  • 2-3 Lemons
  • ¼ Cup Chopped Parsley
  • ½ Cup Sifted All-Purpose Flour
  • ½ Tsp. Sea Salt**
  • ½ Tsp. Freshly Ground Black Pepper
  • 2-2 ½ Lbs. Haddock, you can also use halibut, flounder or sole, cut into serving size pieces


  1. Heat 2 Tbs. olive oil over medium heat in a large non-stick pan. When oil begins to shimmer, add shallots, allow to cook until they begin to soften, then add mushrooms to the pan, stir and cook until they begin to brown. Add salt and pepper and continue cooking until mushrooms have browned. Add parsley, the juice of 1 lemon and sherry to the pan.
  2. Stir to combine, allow to come to a simmer, then move the mixture to a second smaller pan, and continue cooking on low (this will be your sauce). With the large pan still on medium heat, add a tablespoon of olive oil and swirl around the pan to heat up. Place the flour, salt, and pepper in a large shallow bowl or pie plate and stir to combine. One by one, lightly dredge both sides of the fish in the flour mixture and place in the hot pan.
  3. Allow to cook on one side until lightly golden (3-4 minutes) and then carefully turn to cook the second side. Once you have flipped the fish, squeeze lemon over the top and continue to cook. When the fish is finished move to a heated platter and cover to keep warm.
  4. Repeat until all of the fish has been cooked. Pour the sauce across the cooked fish and serve. Alternatively, at the end, you can add all of the fish back to the pan, and pour the sauce over the fish in the pan, and serve from the pan. (This is what I like to do, that way everything is sure to be warm when served). Serve with rice and additional lemon wedges.
**Available at LeRoux