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Romaine's Pan-Seared Haddock with Mediterranean Relish and Herbed Butter

1/4 C. sliced, sun-dried tomatoes
2 red peppers, roasted, peeled and seeded, and sliced into 1/4-inch strips
1/4 C. sliced green olives
2 T. capers, rinsed and drained
1 t. garlic, minced
1 C. heavy cream
1 t. black peppercorns
Zest of 1 lemon
1 bay leaf
1/2 lb. (1 C.) unsalted butter, cut into 2 T. cubes
Salt, to taste
4 (8 oz. each) pieces skinless haddock fillets
Flour, as needed
1 T. olive oil
1 t. chopped fresh tarragon
1 t. chopped fresh parsley
1 T. chopped fresh basil

In a bowl, make a relish by mixing the tomatoes, peppers, olives, capers and garlic. Set aside.

In a saucepan, add the cream, peppercorns, zest and bay leaf. Bring to a simmer and let cook until reduced by half. Over low heat, whisk in the butter, a little at a time. Strain the sauce, season with salt to taste and keep warm.

Season the fish with salt and pepper and dust with flour, shaking off the excess. In an oven-proof, nonstick pan, heat the olive oil. Sear the fish on one side and flip when golden brown. Place the pan in a 400F. oven for approximately 3-5 minutes, until cooked through.

Place fish on a serving plate. Pour the excess oil out of the pan, and add the relish to warm it slightly.

Place a spoonful of relish over the fish and ladle 2-3 ounces of the cream sauce over the relish and around the fish. Garnish with the chopped tarragon, parsley and basil.

Makes 4 servings.

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