8 oz Skinless Haddock
Dredge Haddock in lightly salt and peppered flour
Saute with Extra Virgin Olive Oil
1 Roma tomato diced
1 Artichoke heart quartered
6 Chopped Black olives
1 clove Garlic
1 Tbsp Fresh Basil
1/2 cup White wine (I prefer a Chablis but you may choose your wine of choice)
1 Tbsp butter dredged in flour
1 cup cooked linguine
Method
Saute' Haddock with olive oil.
Turn fish add garlic saute 1 minute. Add tomatoes, olives and artichoke hearts and wine.
Reduce wine to half.
Add Fresh basil and Floured butter.
serve over Linguine
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