8 ounce center cut haddock filet
4 cherry tomatoes cut in half
2 tbsp capers
4 mushrooms sliced
2 tbsp canola oil/olive blend
2 tsp butter
4 tbsp white wine
½ fresh squeezed lemon
½ cup all purpose flour
½ cup vegetable or chicken stock
Fresh chopped parsley
Salt and pepper to taste
¼ cup fancy shredded parmesan cheese
¼ cup Panko crumbs
2 artichoke hearts quartered

Heat oil in sauté pan
Dredge haddock in flour then brush haddock with water to make a light paste then dredge in Panko crumbs
Place in pan with mushrooms and cook for approximately 3 min.
Then turn haddock and toss mushrooms in pan cook for 2-3 min.
Add capers and artichoke hearts to pan
Add stock and white wine and reduce half way
Add cherry tomatoes, parsley and butter
Stir butter in pan to thicken sauce
Deglaze pan with remaining white wine
Serve with rice pilaf or your favorite side dish
Garnish with fancy shredded parmesan and chopped parsley