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Pan-Seared Haddock with Broccoli and Oregano Vinaigrette
Ingredients
  • 1 pound broccoli florets , cut into 2-inch pieces
  • ½ cup extra-virgin olive oil
  • Salt and pepper
  • 2 tablespoons minced fresh oregano
  • 2 tablespoons minced fresh parsley
  • 1 tablespoon lemon juice , plus lemon wedges for serving
  • 1 small garlic clove , minced
  • ½ cup panko bread crumbs
  • 4 (6- to 8-ounce) skinless Walden haddock fillets , 1 inch thick
  • 4 teaspoons mayonnaise
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